By Miriam Klein
Preheat your oven to 200°C (392°F). Cut the bell peppers and zucchini into bite-sized pieces and slice the red onion. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet.
Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill them for about 6-7 minutes on each side, or until they are cooked through and have nice grill marks. Remove from heat and let rest.
Slice the cherry tomatoes in half and peel and dice the avocado. Set aside.
Once the chicken has rested, slice it into thin strips or bite-sized pieces.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced cherry tomatoes, diced avocado, and grilled chicken.
Add the crumbled feta cheese and drizzle the salad with lemon juice. Toss everything gently to combine.
Season the salad with additional salt and pepper to taste. Garnish with chopped parsley before serving.
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This Salad Chicken Healthy recipe is ready in 45 minutes and features boneless skinless chicken breast, cooked quinoa, bell peppers and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 200°C (392°F). Cut the bell peppers and zucchini into bite-sized pieces and slice the red onion. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet.
Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill them for about 6-7 minutes on each side, or until they are cooked through and have nice grill marks. Remove from heat and let rest.
Slice the cherry tomatoes in half and peel and dice the avocado. Set aside.
Once the chicken has rested, slice it into thin strips or bite-sized pieces.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced cherry tomatoes, diced avocado, and grilled chicken.
Add the crumbled feta cheese and drizzle the salad with lemon juice. Toss everything gently to combine.
Season the salad with additional salt and pepper to taste. Garnish with chopped parsley before serving.
Calories per Serving: 500
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