By Samantha Earles
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper then drizzle with 1 tablespoon of olive oil.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Once cooked, remove from grill and let it rest.
While the chicken is grilling, preheat your oven to 200°C (400°F). Prepare the vegetables by slicing the zucchini and red bell peppers into strips, and the red onion into wedges.
In a large bowl, combine the sliced zucchini, red bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
Spread the vegetables onto a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly charred.
Cook the quinoa according to the package instructions if not already cooked. Once cooked, fluff with a fork and set aside to cool slightly.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chopped fresh parsley. Mix well.
Slice the grilled chicken breasts and arrange on top of the quinoa and roasted vegetable mixture.
Dice the avocado and sprinkle over the salad. Crumble the feta cheese on top (optional).
Drizzle the salad with lemon juice, season with additional salt and pepper to taste, and toss lightly to combine before serving.
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By Samantha Earles
This Salad Grilled Chicken Quinoa Vegetarian (without chicken) recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Quinoa (cooked), Zucchini and other delicious ingredients. Contains 550 calories total.
Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper then drizzle with 1 tablespoon of olive oil.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Once cooked, remove from grill and let it rest.
While the chicken is grilling, preheat your oven to 200°C (400°F). Prepare the vegetables by slicing the zucchini and red bell peppers into strips, and the red onion into wedges.
In a large bowl, combine the sliced zucchini, red bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
Spread the vegetables onto a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly charred.
Cook the quinoa according to the package instructions if not already cooked. Once cooked, fluff with a fork and set aside to cool slightly.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chopped fresh parsley. Mix well.
Slice the grilled chicken breasts and arrange on top of the quinoa and roasted vegetable mixture.
Dice the avocado and sprinkle over the salad. Crumble the feta cheese on top (optional).
Drizzle the salad with lemon juice, season with additional salt and pepper to taste, and toss lightly to combine before serving.
Calories per Serving: 550
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