Chicken Quinoa Bowl With Olives & Cucumber

Olives, cucumber, roasted red peppers and spices come together magically in this healthy chicken quinoa bowl recipe. Serve with a squeeze of lemon.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 7-ounce jar roasted red peppers, rinsed
• ¼ cup slivered almonds
• 4 tablespoons extra-virgin olive oil, divided
• 1 small clove garlic, crushed
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper (optional)
• 2 cups cooked quinoa
• ¼ cup pitted Kalamata olives, chopped
• ¼ cup finely chopped red onion
• 1 cup diced cucumber
• ¼ cup crumbled feta cheese
• 2 tablespoons finely chopped fresh parsley

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.

Nutritional Information

Per Serving: 519 Calories, Total Fat: 27 g, Saturated Fat: 5 g, Cholesterol: 0 mg, Carbohydrates: 31 g, Fiber: 4 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 34 g, Sodium: 684 mg, Potassium: 686 mg, Phosphorus: 461 mg, Iron: 3 mg, Folate: 62 mcg, Calcium: 113 mg, Vitamin A: 1158 IU, Vitamin C: 7 mg, Vitamin D: 3 IU

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