Chicken Quinoa Bowl

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

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.