Mediterranean Chicken Quinoa Bowl


This healthy chicken quinoa bowl recipe is bursting with olives, cucumber, roasted red bell peppers, and other spices. Serve with a squeezed lemon and a glass Italian white wine.


Ingredient Checklist


Instructions Checklist
  • Place a rack in the upper third of your oven. Turn on broiler to high. Use foil to line a baking sheet.
  • Salt and pepper the chicken and place it on the baking sheet. Broil for 14-18 minutes, turning once. Place the chicken on a cutting board. Slice or shred it.
  • Place peppers, almonds and 2 tablespoons olive oil in a food processor. Blend until smooth.
  • In a medium bowl, combine quinoa with olives, red onions, and 2 tablespoons of oil.
  • Divide the quinoa mixture between 4 bowls. Top with equal amounts of chicken, cucumber and red pepper sauce. Sprinkle with parsley and feta.


Tip: Make ahead tip: Cook chicken (Step 2) and red pepper sauce (3 Step 3); then refrigerate in separate containers. Just before serving, assemble.

Nutrition Facts

Serving size: 3 oz. Chicken, 1/2 cup Quinoa and 1/4 cup sauce per Serving: 519 Calories; Protein 34.1g. Sugars 2.5g. Cholesterol 91.1mg. Vitamin AIU 1158IU. Vitamin C 6.6mg. Folate 62.5mg. Calcium 113.1mg. Iron 2.8mg. Magnesium 118.7mg. Sodium 683.5mg. Thiamin 0.3mg. Exchanges1/2 starch, 1/2 vegetable, 3 1/2 lean proteins, 4 fat

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