By Amanda Spencer
Preheat the oven to 400°F (200°C).
Rinse 1/2 cup of quinoa under cold water and cook according to the package instructions (usually 1 part quinoa to 2 parts water, simmered until water is absorbed).
While the quinoa is cooking, prepare the vegetables. Cut 1/2 red bell pepper, 1/2 zucchini, and 1/2 red onion into bite-sized chunks.
Place the chopped vegetables on a baking sheet, drizzle with 1 tsp of olive oil, and season with salt and pepper to taste. Toss to evenly coat.
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, heat a grill pan over medium heat. Lightly brush the chicken breast with 1 tsp of olive oil and season with salt and pepper.
Grill the chicken breast for about 6-8 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
Add 1/4 of a diced avocado and 30g of crumbled feta cheese to the bowl.
In a small bowl, whisk together 1 tbsp lemon juice and the remaining 1 tsp of olive oil. Add freshly chopped parsley, salt, and pepper to taste.
Pour the dressing over the salad and gently toss to combine all ingredients.
Serve the salad immediately on individual plates or bowls.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Grilled Healthy recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa, Red bell pepper and other delicious ingredients. Contains 525 calories total.
Preheat the oven to 400°F (200°C).
Rinse 1/2 cup of quinoa under cold water and cook according to the package instructions (usually 1 part quinoa to 2 parts water, simmered until water is absorbed).
While the quinoa is cooking, prepare the vegetables. Cut 1/2 red bell pepper, 1/2 zucchini, and 1/2 red onion into bite-sized chunks.
Place the chopped vegetables on a baking sheet, drizzle with 1 tsp of olive oil, and season with salt and pepper to taste. Toss to evenly coat.
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.
While the vegetables are roasting, heat a grill pan over medium heat. Lightly brush the chicken breast with 1 tsp of olive oil and season with salt and pepper.
Grill the chicken breast for about 6-8 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
Add 1/4 of a diced avocado and 30g of crumbled feta cheese to the bowl.
In a small bowl, whisk together 1 tbsp lemon juice and the remaining 1 tsp of olive oil. Add freshly chopped parsley, salt, and pepper to taste.
Pour the dressing over the salad and gently toss to combine all ingredients.
Serve the salad immediately on individual plates or bowls.
Calories per Serving: 525
Your Rating:
