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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
  • 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
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.


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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