Mediterranean Chicken Quinoa Bowl (Recipe)

Feb 13, 2021

Mediterranean Chicken Quinoa Bowl (Recipe)

Ingredients

 1 pound boneless, skinless chicken breasts, trimmed

 ¼ teaspoon salt

 ¼ teaspoon ground pepper

 (1) 7-ounce jar roasted red peppers, rinsed

 ¼ cup slivered almonds

 4 tablespoons extra-virgin olive oil, divided

 1 small clove garlic, crushed

 1 teaspoon paprika

 ½ teaspoon ground cumin

 ¼ teaspoon crushed red pepper (optional)

 2 cups cooked quinoa

 ¼ cup pitted Kalamata olives, chopped

 ¼ cup finely chopped red onion

 1 cup diced cucumber

 ¼ cup crumbled feta cheese

 2 tablespoons finely chopped fresh parsley

Instructions

 Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.

 Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

 Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

 To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.

Enjoy!!