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