By Amanda Spencer
Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a tablespoon of olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through. Let it rest for a few minutes, then slice into strips.
While the chicken is grilling, cook the quinoa according to the package instructions. Usually, this involves rinsing the quinoa and then cooking it in boiling water (about 1 cup of water for 1/2 cup of quinoa) for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
If the vegetables are not already roasted, toss them in a bit of olive oil, salt, and pepper, and roast in a preheated oven at 200°C (400°F) for 20 minutes or until tender and slightly charred.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced grilled chicken, diced avocado, and crumbled feta cheese.
Drizzle the remaining tablespoon of olive oil and the juice of half a lemon over the salad. Season with salt, pepper, and freshly chopped herbs. Toss gently to combine all the ingredients.
Serve the salad immediately, or refrigerate for up to one day for flavors to meld. Enjoy your healthy and flavorful Grilled Chicken & Quinoa Salad!
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By Amanda Spencer
This Healthy Salad Main Course recipe is ready in 40 minutes and features Boneless skinless chicken breast, Quinoa, Roasted vegetables and other delicious ingredients. Contains 540 calories total.
Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a tablespoon of olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through. Let it rest for a few minutes, then slice into strips.
While the chicken is grilling, cook the quinoa according to the package instructions. Usually, this involves rinsing the quinoa and then cooking it in boiling water (about 1 cup of water for 1/2 cup of quinoa) for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
If the vegetables are not already roasted, toss them in a bit of olive oil, salt, and pepper, and roast in a preheated oven at 200°C (400°F) for 20 minutes or until tender and slightly charred.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced grilled chicken, diced avocado, and crumbled feta cheese.
Drizzle the remaining tablespoon of olive oil and the juice of half a lemon over the salad. Season with salt, pepper, and freshly chopped herbs. Toss gently to combine all the ingredients.
Serve the salad immediately, or refrigerate for up to one day for flavors to meld. Enjoy your healthy and flavorful Grilled Chicken & Quinoa Salad!
Calories per Serving: 540
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