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Bryce Vine - Carnival Music Album Reviews

The debut full-length from the “Drew Barrymore” singer isn’t designed for conscious, focused listening. This is music for poolsides and basements.
Bryce Vine describes himself as “OutKast and Blink-182 got drunk with the Gorillaz.” Perhaps a more apt comparison is KYLE taking bong hits with Dave Matthews Band, or Jason Mraz sniffing poppers with Doja Cat. At 31, Vine is at an unconventional age for frat-rap prominence. He established a fanbase nearly a decade ago, as a contestant on “The Glee Project,” a reality television show based off the Ryan Murphy high school drama. His real rise came with 2017’s “Drew Barrymore,” a swirl of neon synths that went platinum, possibly by being added to every “Chill Vibes” playlist in existence.

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Mediterranean Chicken Quinoa Bowl

Olives, cucumber, roasted red peppers and spices come together magically in this healthy chicken quinoa bowl recipe. Serve with a squeeze of lemon and a glass of cold Italian white wine.

Nutrition Profile
  • Egg Free
  • Soy-Free
  • Gluten-Free
  • Healthy Aging
  • Healthy Immunity
  • Low-Calorie
Ingredients
  • 1 pound boneless, skinless chicken breasts, trimmed 
  • ¼ teaspoon salt 
  • ¼ teaspoon ground pepper 
  • 1 7-ounce jar roasted red peppers, rinsed
  • ¼ cup slivered almonds 
  • 4 tablespoons extra-virgin olive oil, divided 
  • 1 small clove garlic, crushed 
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin 
  • ¼ teaspoon crushed red pepper (optional) 
  • 2 cups cooked quinoa 
  • ¼ cup pitted Kalamata olives, chopped 
  • ¼ cup finely chopped red onion 
  • 1 cup diced cucumber 
  • ¼ cup crumbled feta cheese 
  • 2 tablespoons finely chopped fresh parsley
Preparation
Active - 30 m
Ready In - 30 m
  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°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.
  • 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 Information
  • Serving Size: 3 oz. chicken, ½ cup quinoa & ¼ cup sauce each
  • Per Serving: 519 calories; 27 g fat(4 g sat); 4 g fiber; 31 g carbohydrates; 34 g protein; 62 mcg folate; 91 mg cholesterol; 3 g sugars; 0 g added sugars; 1,158 IU vitamin A; 7 mg vitamin C; 113 mg calcium; 3 mg iron; 684 mg sodium; 686 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, 1½ vegetable, 3½ lean protein, 4 fat

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