By Miriam Klein
Preheat your oven to 200°C (400°F). Slice the bell peppers, zucchinis, and red onion into large chunks. Put them on a baking sheet with the cherry tomatoes. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill them over medium-high heat for about 6-7 minutes per side, until the internal temperature reaches 75°C (165°F). Let them rest before slicing.
In a large mixing bowl, combine the cooked quinoa, chopped parsley, and the juice of one lemon. Mix well and adjust seasoning with salt and pepper if necessary.
Once the vegetables are done, add them to the quinoa mixture along with the sliced grilled chicken, crumbled feta, and diced avocado. Gently toss everything together to combine.
Serve the salad immediately, or chill it in the fridge briefly for a refreshing cold salad. Garnish with additional parsley if desired.
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This Salad Chicken Healthy Gluten-Free recipe is ready in 40 minutes and features boneless skinless chicken breast, cooked quinoa, bell peppers (mixed colors) and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 200°C (400°F). Slice the bell peppers, zucchinis, and red onion into large chunks. Put them on a baking sheet with the cherry tomatoes. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill them over medium-high heat for about 6-7 minutes per side, until the internal temperature reaches 75°C (165°F). Let them rest before slicing.
In a large mixing bowl, combine the cooked quinoa, chopped parsley, and the juice of one lemon. Mix well and adjust seasoning with salt and pepper if necessary.
Once the vegetables are done, add them to the quinoa mixture along with the sliced grilled chicken, crumbled feta, and diced avocado. Gently toss everything together to combine.
Serve the salad immediately, or chill it in the fridge briefly for a refreshing cold salad. Garnish with additional parsley if desired.
Calories per Serving: 520
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