Rating: 4.89 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Carolyn Casner

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

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  • 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.

Nutrition Facts

519 calories; protein 34.1g; carbohydrates 31.2g; dietary fiber 4.2g; sugars 2.5g; fat 26.9g; saturated fat 4.5g; cholesterol 91.1mg; vitamin a iu 1158IU; vitamin c 6.6mg; folate 62.5mcg; calcium 113.1mg; iron 2.8mg; magnesium 118.7mg; potassium 685.7mg; sodium 683.5mg; thiamin 0.3mg.
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Reviews (10)

9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2017
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:) Read More
Rating: 5 stars
05/03/2019
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! Read More
Rating: 5 stars
08/28/2020
I made this recipe for my family for dinner. It was a hit! It's very easy to put together I added artichoke hearts to mine. I like a lot of vegetables in my dishes. I will definitely make this recipe again Read More
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Rating: 5 stars
11/10/2016
This was super-tasty and easy for a weeknight. I added a little salt to the red-pepper sauce. Read More
Rating: 5 stars
01/08/2019
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. Read More
Rating: 5 stars
04/16/2019
My husband and I really enjoyed this dish. I toasted the quinoa before adding stock. I enjoy the nutty flavor Read More
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Rating: 5 stars
01/12/2017
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. Read More
Rating: 5 stars
01/13/2017
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. Read More