By Amanda Spencer
Marinate chicken breast with 1 tbsp olive oil, lemon juice, mixed herbs, salt, and pepper. Let it sit for at least 15 minutes.
Preheat a grill pan over medium-high heat. Grill the marinated chicken breast for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C or 165°F).
Cook quinoa according to package instructions if not already cooked. Usually, it's 1 part quinoa to 2 parts water, simmered for about 15 minutes.
Toss the roasted veggies with 1 tbsp olive oil, salt, and pepper. You can reheat them in the oven at 180°C (350°F) for about 10 minutes if needed.
Slice the grilled chicken breast into thin strips.
In a large bowl, combine cooked quinoa, roasted veggies, sliced avocado, and crumbled feta.
Add the grilled chicken slices to the salad bowl. Drizzle with any remaining olive oil and lemon juice mixture from the marinade.
Gently toss everything together and season with additional salt and pepper if needed.
Serve the salad immediately while the grilled chicken is still warm.
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By Amanda Spencer
This Salad Chicken Healthy Main Course recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa, Roasted veggies and other delicious ingredients. Contains 600 calories total.
Marinate chicken breast with 1 tbsp olive oil, lemon juice, mixed herbs, salt, and pepper. Let it sit for at least 15 minutes.
Preheat a grill pan over medium-high heat. Grill the marinated chicken breast for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C or 165°F).
Cook quinoa according to package instructions if not already cooked. Usually, it's 1 part quinoa to 2 parts water, simmered for about 15 minutes.
Toss the roasted veggies with 1 tbsp olive oil, salt, and pepper. You can reheat them in the oven at 180°C (350°F) for about 10 minutes if needed.
Slice the grilled chicken breast into thin strips.
In a large bowl, combine cooked quinoa, roasted veggies, sliced avocado, and crumbled feta.
Add the grilled chicken slices to the salad bowl. Drizzle with any remaining olive oil and lemon juice mixture from the marinade.
Gently toss everything together and season with additional salt and pepper if needed.
Serve the salad immediately while the grilled chicken is still warm.
Calories per Serving: 600
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