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.