Mediterranean Chicken Quinoa Bowl
Ingredients
- 1 lb boneless, skinless chicken breasts, trimmed
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 (7-oz) jar roasted red peppers, rinsed
- ¼ cup slivered almonds
- 4 Tbsp extra-virgin olive oil, divided
- 1 small clove garlic, crushed
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper (optional)
- 2 cups cooked quinoa (about ½ cup uncooked)
- ¼ cup pitted Kalamata olives, chopped
- ¼ cup finely chopped red onion
- 1 cup diced cucumber
- ¼ cup crumbled feta cheese
- 2 Tbsp 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 Tbsp 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 Tbsp 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.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
520
|
520
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 34 | 34 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 686 | 686 |
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