Mediterranean Quinoa Bowl with Chicken & Roasted Red Pepper Sauce
If you’re looking for a meal that’s flavorful, satisfying, and good for your body, this Mediterranean Quinoa Bowl checks every box. Packed with colorful veggies, protein, healthy fats, and bright, bold flavors, this bowl brings the heart-healthy benefits of the Mediterranean diet right to your table.
Equipment
- No special equipment needed
Ingredients
Roasted Red Pepper Sauce
- 1 14 oz jar roasted red peppers, drained fire-roasted if available
- 2 garlic cloves
- 1/2 tsp salt
- juice of 2 lemons
- 1 cup extra virgin olive oil
- 3/4 cup almonds
Mediterranean Chicken
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1.5 tbsp avocado oil
- 1/2 lemon (juice of)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
For The Bowl
- quinoa, cooked
- baby spinach
- cucumber, diced
- jarred artichokes, chopped
- red onion, diced
- fresh parsley, chopped
- Kalamata olives, halved
- garbanzo beans, rinsed and drained
- hummus
- feta cheese
- roasted red pepper sauce
- cooked chicken breast, chopped
Instructions
Roasted Red Pepper Sauce
- Blend all the ingredients for the red pepper sauce in a high-speed blender or food processor until mostly smooth. Taste and adjust salt or lemon juice as needed.
Mediterranean Chicken
- Combine all the chicken ingredients in a bowl and stir to coat.
- Cover and marinate in the fridge for at least 30 minutes.
- Heat a skillet over medium-high heat and cook chicken until browned and cooked through, about 8 - 10 minutes. The chicken is done when the internal temperature reaches 165℉.
Assemble Your Bowl
- Layer quinoa and spinach at the base. Add the vegetables, beans, chicken and feta. Top with a dollop of hummus and drizzle with red pepper sauce.
- Garnish with parsley and serve. Enjoy!