Trevor's Recipe Collection
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
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.
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
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.