Chicken Quinoa Bowl with Olives & Cucumber

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
• 4 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
• 2 cups cooked quinoa
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup finely chopped red onion
• 1 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tablespoons finely chopped fresh parsley

Instructions

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 degrees 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.