By Penny McDowell
Begin by marinating the chicken breast. In a small bowl, mix 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp dried oregano, salt, and pepper. Coat the chicken breast with the marinade and let it rest for 15-20 minutes.
While the chicken is marinating, prepare the quinoa according to package instructions if not already cooked. Measure 3/4 cup cooked quinoa and set aside.
Heat a grill pan over medium-high heat. Once hot, grill the marinated chicken breast for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
While the chicken is grilling, slice the cherry tomatoes in half and dice the cucumber into small cubes.
In a large mixing bowl, combine mixed salad greens, roasted bell peppers, cherry tomatoes, cucumber, and quinoa.
Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing it into thin strips.
Add the grilled chicken strips to the salad.
If using feta, crumble 1-2 tbsp over the salad.
Drizzle the salad with olive oil and lemon juice. Season with salt and pepper to taste.
Toss everything together gently to combine. Serve immediately and enjoy your Grilled Chicken & Quinoa Salad with Roasted Veggies.
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This Main Course Salad Healthy recipe is ready in 45 minutes and features Chicken breast, Quinoa (cooked), Roasted bell peppers and other delicious ingredients. Contains 550 calories total.
Begin by marinating the chicken breast. In a small bowl, mix 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp dried oregano, salt, and pepper. Coat the chicken breast with the marinade and let it rest for 15-20 minutes.
While the chicken is marinating, prepare the quinoa according to package instructions if not already cooked. Measure 3/4 cup cooked quinoa and set aside.
Heat a grill pan over medium-high heat. Once hot, grill the marinated chicken breast for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
While the chicken is grilling, slice the cherry tomatoes in half and dice the cucumber into small cubes.
In a large mixing bowl, combine mixed salad greens, roasted bell peppers, cherry tomatoes, cucumber, and quinoa.
Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing it into thin strips.
Add the grilled chicken strips to the salad.
If using feta, crumble 1-2 tbsp over the salad.
Drizzle the salad with olive oil and lemon juice. Season with salt and pepper to taste.
Toss everything together gently to combine. Serve immediately and enjoy your Grilled Chicken & Quinoa Salad with Roasted Veggies.
Calories per Serving: 550
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