By Miriam Klein
Preheat the oven to 400°F (200°C).
Rinse and drain the quinoa. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prep the vegetables: slice the bell peppers and zucchini into strips, slice the red onion into wedges, and leave the cherry tomatoes whole.
On a large baking sheet, place the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle 1 tablespoon of olive oil over the vegetables, season with salt, pepper, and half a teaspoon of dried oregano. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes or until they are tender and slightly charred around the edges. Stir halfway through the cooking time.
While the vegetables are roasting, prepare the chicken. Season the chicken breasts with salt, pepper, and the remaining dried oregano. Optionally, add a little lemon juice or zest for extra flavor.
Heat a grill pan over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the chicken breasts and grill for 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F). Remove the chicken and let it rest for a few minutes before slicing.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, juice of two lemons, minced garlic, salt, and pepper to make the dressing.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, baby spinach, and sliced chicken breasts. Drizzle with the lemon-garlic dressing and toss gently to combine.
Crumble the feta cheese over the top of the salad. Serve warm or at room temperature.
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By Miriam Klein
This Salad Main Course Mediterranean Healthy recipe is ready in 50 minutes and features boneless skinless chicken breasts, dry quinoa, bell peppers and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 400°F (200°C).
Rinse and drain the quinoa. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prep the vegetables: slice the bell peppers and zucchini into strips, slice the red onion into wedges, and leave the cherry tomatoes whole.
On a large baking sheet, place the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle 1 tablespoon of olive oil over the vegetables, season with salt, pepper, and half a teaspoon of dried oregano. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes or until they are tender and slightly charred around the edges. Stir halfway through the cooking time.
While the vegetables are roasting, prepare the chicken. Season the chicken breasts with salt, pepper, and the remaining dried oregano. Optionally, add a little lemon juice or zest for extra flavor.
Heat a grill pan over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the chicken breasts and grill for 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F). Remove the chicken and let it rest for a few minutes before slicing.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, juice of two lemons, minced garlic, salt, and pepper to make the dressing.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, baby spinach, and sliced chicken breasts. Drizzle with the lemon-garlic dressing and toss gently to combine.
Crumble the feta cheese over the top of the salad. Serve warm or at room temperature.
Calories per Serving: 600
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