Chicken Quinoa Bowl
Prep Time: 15 minutes | Cook Time: 20 minutes | About 452 kcal per serving
Ingredients:
Yield: 4 servings
Ingredients:
- 1 pound boneless, skinless chicken breast, trimmed
- 4 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 jar roasted red peppers, rinsed
- 1/4 cup silvered almonds
- 1 small clove garlic, crushed
- 1 tsp paprika powder
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper
- 2 cups cooked quinoa
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 cup finely chopped red onion
- 1 cup diced cucumber
- 1/4 cup crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
Yield: 4 servings
Directions:
Serve Fresh Fruit Salad as Dessert.
- 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.
Serve Fresh Fruit Salad as Dessert.