Cook Time:30 minsTotal Time:30 minsServings:4Yield:3 oz. chicken, 1/2 cup quinoa & 1/4 cup sauce eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:3 oz. chicken, 1/2 cup quinoa & 1/4 cup sauce each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:3 oz. chicken, 1/2 cup quinoa & 1/4 cup sauce each
Yield:
3 oz. chicken, 1/2 cup quinoa & 1/4 cup sauce each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breasts, trimmed¼teaspoonsalt¼teaspoonground pepper1 7-ounce jar roasted red peppers, rinsed¼cupslivered almonds4tablespoonsextra-virgin olive oil, divided1smallclove garlic, crushed1teaspoonpaprika½teaspoonground cumin¼teaspooncrushed red pepper (Optional)2cupscooked quinoa¼cuppitted Kalamata olives, chopped¼cupfinely chopped red onion1cupdiced cucumber¼cupcrumbled feta cheese2tablespoonsfinely chopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breasts, trimmed
¼teaspoonsalt
¼teaspoonground pepper
1 7-ounce jar roasted red peppers, rinsed
¼cupslivered almonds
4tablespoonsextra-virgin olive oil, divided
1smallclove garlic, crushed
1teaspoonpaprika
½teaspoonground cumin
¼teaspooncrushed red pepper (Optional)
2cupscooked quinoa
¼cuppitted Kalamata olives, chopped
¼cupfinely chopped red onion
1cupdiced cucumber
¼cupcrumbled feta cheese
2tablespoonsfinely chopped fresh parsley
DirectionsPosition a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.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.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.Combine quinoa, olives, 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, the chicken and the red pepper sauce. Sprinkle with feta and parsley.TipsMake Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
Directions
Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.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.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.Combine quinoa, olives, 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, the chicken and the red pepper sauce. Sprinkle with feta and parsley.TipsMake Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
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.
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.
Combine quinoa, olives, 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, the chicken and the red pepper sauce. Sprinkle with feta and parsley.
Tips
Make Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
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Nutrition Facts(per serving)519Calories27gFat31gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
