Chicken Quinoa Bowl

Prep Time: 15 minutes | Cook Time: 20 minutes

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:​​

1. Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
   
2. 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.
   
3. 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.
   
4. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
   
5. 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.