Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mediterranean Chicken Quinoa Bowl
Mediterranean Chicken Quinoa Bowl
About the Recipe
Olives, cucumber, roasted red peppers and spices come together magically in this healthy chicken quinoa bowl recipe.
Serve with a squeeze of lemon and a glass of cold Italian white wine.
Recipe by Carolyn Casner – EatingWell
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
Getting it done:
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.
Recipe Notes
Make Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
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
Getting it done:
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.
Recipe Notes
Make Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
About the Recipe
Olives, cucumber, roasted red peppers and spices come together magically in this healthy chicken quinoa bowl recipe.
Serve with a squeeze of lemon and a glass of cold Italian white wine.
Recipe by Carolyn Casner – EatingWell
Nutritional Info
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