By Keyle Vandeberg
Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Once cooked, let them rest for a few minutes before slicing into strips.
While the chicken is grilling, combine the cooked quinoa and roasted sweet potatoes in a large bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.
Add the mixed salad greens to the quinoa and sweet potato mixture, then drizzle with the prepared dressing. Toss to combine well.
Slice the avocado and crumble the feta cheese.
Arrange a portion of the quinoa salad on each plate. Top with sliced avocado, grilled chicken strips, and crumbled feta cheese.
Garnish with fresh parsley and dill, and serve immediately.
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By Keyle Vandeberg
This Salad Main Course Grilled Healthy Lunch recipe is ready in 45 minutes and features boneless skinless chicken breasts, quinoa, sweet potato, cubed and roasted and other delicious ingredients. Contains 550 calories total.
Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Once cooked, let them rest for a few minutes before slicing into strips.
While the chicken is grilling, combine the cooked quinoa and roasted sweet potatoes in a large bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.
Add the mixed salad greens to the quinoa and sweet potato mixture, then drizzle with the prepared dressing. Toss to combine well.
Slice the avocado and crumble the feta cheese.
Arrange a portion of the quinoa salad on each plate. Top with sliced avocado, grilled chicken strips, and crumbled feta cheese.
Garnish with fresh parsley and dill, and serve immediately.
Calories per Serving: 550
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