Mediterranean Chicken Quinoa Bowl

I'm not quite sure why I picked this one. I think maybe because I'm making D eat so much fish, I decided I would try something knowing know that I despise olives, don't care for jarred red peppers, and am eh on raw red onion. Maybe because I am eh on the red onion, I forgot to put it on the grocery list.  Anyway D made it. I didn't put olives in my bowl. The red pepper sauce was good, but D said he should have bought a red pepper and done it himself.  The char on them was poor.

He was concerned I'd still be hungry.  I was fine. It was actually pretty good. We had with a Greek Salad.

Mediterranean Chicken Quinoa Bowl

Photo by ALB

Serves 4
Active: 30 m
Ready In: 30 m
Serving size: 3 oz. chicken, 1/2 cup quinoa, and 1/4 cup sauce each

Ingredients
1 pound boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 7-ounce jar roasted red peppers, rinsed
1/4 cup slivered almonds
2 tablespoons extra-virgin olive oil, divided
1 small clove garlic, crushed
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
2 cups cooked quinoa
1/4 cup pitted Kalamata olives, chopped (not in Points Calculation)
Added Pepperoncini
1/4 cup finely chopped red onion
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley

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

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.

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, pepperoncini and red onion 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.

7 Smart Points (my additions/subtractions at 4 servings)