By Miriam Klein
Preheat your oven to 425°F (220°C).
Cut the mixed vegetables (bell pepper, zucchini, red onion) into bite-sized pieces.
Place the vegetables on a baking sheet and drizzle with 3 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt and pepper on both sides.
Heat a grill pan or outdoor grill over medium-high heat. Brush with 1 tbsp olive oil.
Grill the chicken breasts for about 6 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, juice from one lemon, minced garlic cloves, salt, pepper, and freshly chopped herbs to create a dressing.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and mixed greens.
Add the sliced grilled chicken on top of the quinoa and vegetable mixture.
Drizzle the lemon herb dressing over the salad and gently toss to combine.
Sprinkle the crumbled feta cheese over the top before serving.
How did this recipe turn out? Let others know!
to rate this recipe
By Miriam Klein
This Salad Gluten-Free Nut-Free Healthy recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Quinoa, cooked, Mixed vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 560 calories total.
Preheat your oven to 425°F (220°C).
Cut the mixed vegetables (bell pepper, zucchini, red onion) into bite-sized pieces.
Place the vegetables on a baking sheet and drizzle with 3 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt and pepper on both sides.
Heat a grill pan or outdoor grill over medium-high heat. Brush with 1 tbsp olive oil.
Grill the chicken breasts for about 6 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, juice from one lemon, minced garlic cloves, salt, pepper, and freshly chopped herbs to create a dressing.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and mixed greens.
Add the sliced grilled chicken on top of the quinoa and vegetable mixture.
Drizzle the lemon herb dressing over the salad and gently toss to combine.
Sprinkle the crumbled feta cheese over the top before serving.
Calories per Serving: 560
Your Rating:
