By Keyle Vandeberg
If the grilled chicken breast is not already cooked, season it with a pinch of salt and black pepper, and grill on medium-high heat for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes, then slice it into strips.
In a large salad bowl, add the cooked quinoa and drizzle with half of the olive oil + lemon vinaigrette. Toss the quinoa gently to coat evenly.
Add the mixed roasted vegetables to the bowl with the quinoa. Ensure the vegetables are evenly distributed.
Crumble the feta cheese over the quinoa and vegetable mixture.
Add the sliced grilled chicken breast on top of the salad.
Drizzle the remaining olive oil + lemon vinaigrette over the entire salad.
Season with additional salt and black pepper to taste, if desired.
Gently toss all the ingredients together to combine, ensuring the dressing coats everything evenly.
Serve immediately, or chill in the refrigerator for about 10 minutes for a refreshing cold salad.
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This Salad Healthy Lunch recipe is ready in 30 minutes and features grilled chicken breast, cooked quinoa, mixed roasted vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 530 calories total.
If the grilled chicken breast is not already cooked, season it with a pinch of salt and black pepper, and grill on medium-high heat for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes, then slice it into strips.
In a large salad bowl, add the cooked quinoa and drizzle with half of the olive oil + lemon vinaigrette. Toss the quinoa gently to coat evenly.
Add the mixed roasted vegetables to the bowl with the quinoa. Ensure the vegetables are evenly distributed.
Crumble the feta cheese over the quinoa and vegetable mixture.
Add the sliced grilled chicken breast on top of the salad.
Drizzle the remaining olive oil + lemon vinaigrette over the entire salad.
Season with additional salt and black pepper to taste, if desired.
Gently toss all the ingredients together to combine, ensuring the dressing coats everything evenly.
Serve immediately, or chill in the refrigerator for about 10 minutes for a refreshing cold salad.
Calories per Serving: 530
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