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Mediterranean Chicken Quinoa Bowl

  • Prep Time: 12-15 minutes
  • Cook Time: 14 - 18 minutes
  • Servings: 4
  • Course: Main Dish

Olives, cucumber, roasted red peppers and spices come together magically to pair with easy broiled chicken breast in this healthy and satisfying grain bowl recipe. Serve with a squeeze of lemon. Prepping each component ahead of time lets you assemble a healthy meal in minutes.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Aluminum Foil makes clean up easy!

Ingredients

  • 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
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 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.

Step 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.

Step 4

Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

Step 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 Tips

Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.

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