Mediterranean Chicken Quinoa Bowl

Mediterranean Chicken Quinoa Bowl

7 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Ready In

  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

Reviews 7

May 03, 2019
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By: georgesfamilynova
Delicious. I don't eat chicken so added garbanzo beans for protein. I also added a can of artichoke hearts in water. Will definitely make again and again!
April 15, 2019
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By: Julie Alexander
My husband and I really enjoyed this dish. I toasted the quinoa before adding stock. I enjoy the nutty flavor
January 08, 2019
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By: Alissa Kolm
I made this for the first time last night, and it was wonderful. I was impressed with how quick and easy it was, only took me 30 minutes from start to finish! I brought the leftovers for lunch today and threw an avocado in with it and ate it cold—the leftovers were just as good.
January 13, 2017
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By: Krista
So good, simple and quick dinner that tastes great. I did add a little chicken broth when cooking the quinoa, just for a hint of flavor.
January 12, 2017
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By: Elizabeth Drennan
My husband and I just had this for lunch and I agree - it is SO tasty and SO incredibly filling. I couldn't even finish it. The red pepper sauce is amazing and tastes so bright and fresh on this salad. I will be keeping this one in heavy rotation.
January 06, 2017
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By: JessicaIsobelEllis
So tasty! So filling! Have to say one of my favourite meals I've had in a long time. As I've just come across the recipe again I'm going to make it again for next week :)
November 10, 2016
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By: lindsay.westley
This was super-tasty and easy for a weeknight. I added a little salt to the red-pepper sauce.
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