By Josiah John
Preheat the oven to 375°F (190°C).
Season the boneless skinless chicken breast with salt and pepper. Drizzle 1 tsp of olive oil over the chicken breast to coat evenly.
Place the chicken breast on a baking sheet and bake in the preheated oven for 25-30 minutes until fully cooked through and juices run clear.
While the chicken is cooking, prepare the roasted vegetables. If they are not pre-roasted, place them on a baking sheet, drizzle with 1 tsp of olive oil, and roast in the oven for 20 minutes at 375°F (190°C).
In a large bowl, combine the cooked quinoa, cooked chickpeas, roasted vegetables, and crumbled feta cheese.
Add 1 tsp of olive oil, lemon juice, chopped fresh parsley, salt, and pepper to taste into the quinoa mixture. Toss everything together until well combined.
Once the chicken is cooked, let it rest for 5-10 minutes, then slice it into thin strips.
Arrange the quinoa salad onto a serving platter or plates. Top with sliced roasted chicken.
Garnish with more fresh parsley if desired, and serve immediately.
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By Josiah John
This Salad Chicken Healthy Gluten-Free recipe is ready in 45 minutes and features Boneless skinless chicken breast, Quinoa, cooked, Chickpeas, cooked and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 375°F (190°C).
Season the boneless skinless chicken breast with salt and pepper. Drizzle 1 tsp of olive oil over the chicken breast to coat evenly.
Place the chicken breast on a baking sheet and bake in the preheated oven for 25-30 minutes until fully cooked through and juices run clear.
While the chicken is cooking, prepare the roasted vegetables. If they are not pre-roasted, place them on a baking sheet, drizzle with 1 tsp of olive oil, and roast in the oven for 20 minutes at 375°F (190°C).
In a large bowl, combine the cooked quinoa, cooked chickpeas, roasted vegetables, and crumbled feta cheese.
Add 1 tsp of olive oil, lemon juice, chopped fresh parsley, salt, and pepper to taste into the quinoa mixture. Toss everything together until well combined.
Once the chicken is cooked, let it rest for 5-10 minutes, then slice it into thin strips.
Arrange the quinoa salad onto a serving platter or plates. Top with sliced roasted chicken.
Garnish with more fresh parsley if desired, and serve immediately.
Calories per Serving: 480
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