By Sydney Battle
Preheat your grill to medium-high heat.
In a small bowl, mix 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper. Coat the chicken breasts with this mixture and let it marinate for at least 15 minutes.
While the chicken is marinating, preheat the oven to 400°F (200°C). Toss the diced zucchini with a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 15-20 minutes or until slightly golden and tender.
Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for a few minutes before slicing.
In a large bowl, combine cooked quinoa, roasted zucchini, cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped parsley.
In a small bowl, whisk together 1 tablespoon olive oil, 2 teaspoons tahini, and a squeeze of lemon juice. Season with salt and pepper to taste. Pour this dressing over the quinoa salad and toss to combine.
Slice the grilled chicken and serve over the quinoa salad. Garnish with additional parsley if desired.
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By Sydney Battle
This Salad Grilled Chicken Mediterranean recipe is ready in 45 minutes and features boneless skinless chicken breasts, cooked quinoa, medium zucchini, diced and roasted and other delicious ingredients. Contains 540 calories total.
Preheat your grill to medium-high heat.
In a small bowl, mix 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and pepper. Coat the chicken breasts with this mixture and let it marinate for at least 15 minutes.
While the chicken is marinating, preheat the oven to 400°F (200°C). Toss the diced zucchini with a little olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 15-20 minutes or until slightly golden and tender.
Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for a few minutes before slicing.
In a large bowl, combine cooked quinoa, roasted zucchini, cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and chopped parsley.
In a small bowl, whisk together 1 tablespoon olive oil, 2 teaspoons tahini, and a squeeze of lemon juice. Season with salt and pepper to taste. Pour this dressing over the quinoa salad and toss to combine.
Slice the grilled chicken and serve over the quinoa salad. Garnish with additional parsley if desired.
Calories per Serving: 540
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