Roger Stringer   About ▾

I'm Roger Stringer, a DevOps engineer, developer, author, foodie, speaker, dad. Founder of Flybase.

Mediterranean Chicken Quinoa Bowl


What you need

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 jar roasted red peppers
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small clove garlic, crushed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 cups cooked quinoa
  • 1/4 cup finely chopped red onion
  • 1 cup diced cucumber
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons finely chopped fresh parsley

How to make it

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with foil.
  3. Sprinkle chicken with salt and pepper and place on the prepared baking sheet.
  4. Bake, turning once, at the 10 minute mark, for a total time of 20 minutes.
  5. Transfer the chicken to a clean cutting board and slice or shred.
  6. Meanwhile, place peppers, 2 tablespoons oil, garlic, paprika, and cumin in a mini food processor. Puree until fairly smooth.
  7. Combine quinoa, red onion and the remaining 2 tablespoons oil in a medium bowl.
  8. To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, chicken and the red pepper sauce.
  9. Sprinkle with feta and parsley.