Enjoy a delicious, healthy dinner in under 30 minutes with Mediterranean Chicken Quinoa Salad!
This salad contains classic Mediterranean flavors and some twists. Feel free to mix and match ingredients to customize this recipe for your families preferences. See those olives? Yeah. Those get picked off pretty quick by my boys but that’s totally okay.
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, red onion and the remaining 2 tablespoons oil 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.
Make Ahead Tip: Prepare chicken (Step 2), red pepper sauce (Step 3) and quinoa (Step 4); refrigerate in separate containers. Assemble just before serving.
Serving size: 3 oz. chicken, 1/2 cup quinoa & 1/4 cup sauce each
Per serving: 520 calories;27 g fat(5 g sat); 4 g fiber; 31 g carbohydrates; 34 g protein; 62 mcg folate; 91 mg cholesterol; 3 g sugars; 0 g added sugars; 1158 IU vitamin A; 7 mg vitamin C; 117 mg calcium; 3 mg iron; 686 mg sodium; 686 mg potassium