Chicken Quinoa Bowl

ChickenQuinoaBowl-en

Prep Time: 15 minutes | Cook Time: 20 minutes | About 452 kcal per serving

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

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.

Chicken Quinoa Bowl

ChickenQuinoaBowl-en

Prep Time: 15 minutes | Cook Time: 20 minutes | About 452 kcal per serving

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:

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.