Mediterranean Chicken Quinoa Bowl

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Red peppers

  Hot chili, raw

  100g

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  1 cloves, minced or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Red peppers

  Hot chili, raw

  0.005 cup, chopped or diced or 0.8g

• Quinoa

  Uncooked

  2 cup or 340g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Feta cheese

  ¼ cup, crumbled or 38g

• Parsley

  Raw

  2 tbsp or 8g

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 degrees 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.
6. (source: https://www.eatingwell.com/recipe/255217/mediterranean-chicken-quinoa-bowl/?utm_source=whisk&utm_medium=webapp&utm_campaign=mediterranean_chicken_quinoa_bowl)