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Chicken Quinoa Bowl with Olives & Cucumber

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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.

© Dotdash Meredith. All rights reserved. Used with permission.


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