By Sharon Matuck
Slice the grilled chicken breast into thin strips and set aside.
Dice the avocado into small cubes and squeeze some lemon juice over it to prevent browning. Set aside.
In a medium-sized bowl, combine the cooked quinoa and roasted mixed vegetables. Drizzle with olive oil, and toss well to coat evenly.
Season the quinoa and vegetable mix with salt and black pepper to taste. Mix in the chopped herbs for added flavor.
Divide the quinoa mixture evenly into two serving bowls.
Arrange the sliced grilled chicken breast and diced avocado on top of the quinoa mixture in each bowl.
Garnish with additional herbs and a wedge of lemon. Serve immediately.
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This Salad Healthy Main Course recipe is ready in 25 minutes and features Grilled chicken breast, Cooked quinoa, Roasted mixed vegetables and other delicious ingredients. Contains 450 calories total.
Slice the grilled chicken breast into thin strips and set aside.
Dice the avocado into small cubes and squeeze some lemon juice over it to prevent browning. Set aside.
In a medium-sized bowl, combine the cooked quinoa and roasted mixed vegetables. Drizzle with olive oil, and toss well to coat evenly.
Season the quinoa and vegetable mix with salt and black pepper to taste. Mix in the chopped herbs for added flavor.
Divide the quinoa mixture evenly into two serving bowls.
Arrange the sliced grilled chicken breast and diced avocado on top of the quinoa mixture in each bowl.
Garnish with additional herbs and a wedge of lemon. Serve immediately.
Calories per Serving: 450
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