By Miriam Klein
Preheat the oven to 400°F (200°C).
Cut the mixed vegetables (bell peppers, zucchini, red onion) into bite-sized pieces. Toss them with 3 tablespoons of olive oil, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil. Grill the chicken on a grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side, or until cooked through.
Allow the cooked chicken to rest for a few minutes, then slice into strips.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, juice of the lemon, minced garlic, and finely chopped fresh herbs to make the dressing.
In a large bowl, combine the cooked quinoa, roasted vegetables, mixed greens, grilled chicken slices, and crumbled feta cheese.
Drizzle the lemon herb dressing over the salad and toss gently to combine.
Serve the salad in individual bowls or plates. Enjoy!
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Main Course Grilled Roasted recipe is ready in 50 minutes and features Boneless skinless chicken breasts, Quinoa, Mixed vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 400°F (200°C).
Cut the mixed vegetables (bell peppers, zucchini, red onion) into bite-sized pieces. Toss them with 3 tablespoons of olive oil, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil. Grill the chicken on a grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side, or until cooked through.
Allow the cooked chicken to rest for a few minutes, then slice into strips.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, juice of the lemon, minced garlic, and finely chopped fresh herbs to make the dressing.
In a large bowl, combine the cooked quinoa, roasted vegetables, mixed greens, grilled chicken slices, and crumbled feta cheese.
Drizzle the lemon herb dressing over the salad and toss gently to combine.
Serve the salad in individual bowls or plates. Enjoy!
Calories per Serving: 480
Your Rating:
