By Josiah John
Preheat the oven to 400°F (200°C). Pat the chicken breast dry with paper towels, then season both sides with salt and pepper.
Place the chicken breast on a baking sheet. Drizzle 1 teaspoon of olive oil over the chicken and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the vegetables. If needed, cut the roasted bell pepper, zucchini, and red onion into bite-sized pieces.
In a small bowl, mix together 2 teaspoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to create the dressing.
In a large mixing bowl, combine the cooked quinoa, chickpeas, roasted vegetables, and chopped fresh parsley. Pour the dressing over the mixture and toss gently to combine.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Slice the chicken into thin strips.
To serve, place the quinoa salad on a plate or in a serving bowl. Top with sliced chicken breast and sprinkle crumbled feta cheese over the top.
How did this recipe turn out? Let others know!
to rate this recipe
By Josiah John
This Salad Main Course Healthy recipe is ready in 40 minutes and features Boneless skinless chicken breast, Quinoa, cooked, Chickpeas, cooked and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 400°F (200°C). Pat the chicken breast dry with paper towels, then season both sides with salt and pepper.
Place the chicken breast on a baking sheet. Drizzle 1 teaspoon of olive oil over the chicken and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the vegetables. If needed, cut the roasted bell pepper, zucchini, and red onion into bite-sized pieces.
In a small bowl, mix together 2 teaspoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to create the dressing.
In a large mixing bowl, combine the cooked quinoa, chickpeas, roasted vegetables, and chopped fresh parsley. Pour the dressing over the mixture and toss gently to combine.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Slice the chicken into thin strips.
To serve, place the quinoa salad on a plate or in a serving bowl. Top with sliced chicken breast and sprinkle crumbled feta cheese over the top.
Calories per Serving: 480
Your Rating:
