By Amanda Spencer
Season the chicken breast with salt, black pepper, and half of the mixed herbs.
Heat 1/2 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken breast for 6-7 minutes on each side until fully cooked (internal temperature of 74°C or 165°F). Remove from heat and let it rest.
While the chicken is grilling, cook the quinoa according to package directions if not pre-cooked. Let it cool.
Prepare the dressing by mixing remaining olive oil, lemon juice, remaining herbs, salt, and pepper in a small bowl.
In a large bowl, combine the cooked quinoa, roasted veggies, and feta cheese. Drizzle the dressing over the mixture and toss gently to combine.
Slice the grilled chicken breast and avocado. Arrange them on top of the quinoa salad.
Serve the salad in individual bowls or plates, garnishing with additional herbs if desired.
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By Amanda Spencer
This Salad Main Course Healthy recipe is ready in 40 minutes and features Boneless skinless chicken breast, Quinoa, Roasted veggies and other delicious ingredients. Contains 600 calories total.
Season the chicken breast with salt, black pepper, and half of the mixed herbs.
Heat 1/2 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken breast for 6-7 minutes on each side until fully cooked (internal temperature of 74°C or 165°F). Remove from heat and let it rest.
While the chicken is grilling, cook the quinoa according to package directions if not pre-cooked. Let it cool.
Prepare the dressing by mixing remaining olive oil, lemon juice, remaining herbs, salt, and pepper in a small bowl.
In a large bowl, combine the cooked quinoa, roasted veggies, and feta cheese. Drizzle the dressing over the mixture and toss gently to combine.
Slice the grilled chicken breast and avocado. Arrange them on top of the quinoa salad.
Serve the salad in individual bowls or plates, garnishing with additional herbs if desired.
Calories per Serving: 600
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