By Miriam Klein
Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a tablespoon of olive oil. Grill the chicken for 6-8 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes.
Preheat the oven to 400°F (200°C). Toss the mixed vegetables (bell pepper, zucchini, and red onion) with 3 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
In a small bowl, whisk together the juice of one lemon, the remaining 2 tablespoons of olive oil, minced garlic cloves, and finely chopped fresh herbs (parsley or cilantro). Season the dressing with salt and pepper to taste.
Slice the grilled chicken breasts into thin strips. In a large salad bowl, combine the cooked quinoa, roasted vegetables, sliced chicken, and mixed greens.
Pour the lemon-herb dressing over the salad and toss gently to combine all ingredients. Top with crumbled feta cheese.
Serve the salad immediately as a main course or chilled as a refreshing meal. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Vegetables.
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By Miriam Klein
This Salad Main Course Healthy Nut-Free recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Quinoa, cooked, Mixed vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 540 calories total.
Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a tablespoon of olive oil. Grill the chicken for 6-8 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes.
Preheat the oven to 400°F (200°C). Toss the mixed vegetables (bell pepper, zucchini, and red onion) with 3 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
In a small bowl, whisk together the juice of one lemon, the remaining 2 tablespoons of olive oil, minced garlic cloves, and finely chopped fresh herbs (parsley or cilantro). Season the dressing with salt and pepper to taste.
Slice the grilled chicken breasts into thin strips. In a large salad bowl, combine the cooked quinoa, roasted vegetables, sliced chicken, and mixed greens.
Pour the lemon-herb dressing over the salad and toss gently to combine all ingredients. Top with crumbled feta cheese.
Serve the salad immediately as a main course or chilled as a refreshing meal. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Vegetables.
Calories per Serving: 540
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