By Miriam Klein
Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a light coating of olive oil.
Slice the bell peppers and zucchinis into bite-sized pieces. Toss them along with the cherry tomatoes and the red onion (cut into wedges) in 1 tablespoon of olive oil, salt, and pepper. Spread on the prepared baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and slightly charred on the edges.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a small drizzle of olive oil.
Heat a grill pan over medium-high heat and cook the chicken breasts for about 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and set aside to rest for 5 minutes.
Dice the avocado and prepare the lemon dressing by mixing the juice of 1 lemon with 1 tablespoon of olive oil, salt, and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted vegetables, diced avocado, and crumbled feta cheese. Toss gently to combine.
Slice the grilled chicken and add it to the quinoa salad. Drizzle with the lemon dressing and toss gently.
Garnish with chopped parsley. Serve the salad warm or at room temperature.
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This Salad Main Course Healthy recipe is ready in 45 minutes and features boneless skinless chicken breast, quinoa (cooked), bell peppers (mixed colors) and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a light coating of olive oil.
Slice the bell peppers and zucchinis into bite-sized pieces. Toss them along with the cherry tomatoes and the red onion (cut into wedges) in 1 tablespoon of olive oil, salt, and pepper. Spread on the prepared baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and slightly charred on the edges.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a small drizzle of olive oil.
Heat a grill pan over medium-high heat and cook the chicken breasts for about 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and set aside to rest for 5 minutes.
Dice the avocado and prepare the lemon dressing by mixing the juice of 1 lemon with 1 tablespoon of olive oil, salt, and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted vegetables, diced avocado, and crumbled feta cheese. Toss gently to combine.
Slice the grilled chicken and add it to the quinoa salad. Drizzle with the lemon dressing and toss gently.
Garnish with chopped parsley. Serve the salad warm or at room temperature.
Calories per Serving: 520
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