By Cruz Catherman
Preheat the oven to 220°C (428°F). Prepare the mixed bell peppers, zucchini, and red onion by cutting them into even pieces. Toss them with 1 tablespoon of olive oil, 1 tsp of salt, and 1/4 tsp of black pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly browned, stirring halfway through.
While the vegetables are roasting, season the chicken breasts with 1/2 tsp salt and a pinch of black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
Grill the seasoned chicken breasts for about 6-7 minutes on each side or until they are fully cooked and have nice grill marks. Once done, remove from the heat and let them rest for a few minutes before slicing.
Prepare the dressing by whisking together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and 1 teaspoon of Dijon mustard in a small bowl. Adjust seasoning with salt and pepper if needed.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced grilled chicken, diced avocado, and crumbled feta cheese. Drizzle with the dressing and toss gently to combine.
Garnish the salad with freshly chopped parsley and serve. This recipe serves 2.
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By Cruz Catherman
This Salad Main Course Healthy Grilled Vegetarian Option recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Quinoa (cooked), Mixed bell peppers, zucchini, red onion (for roasting) and other delicious ingredients. Contains 680 calories total.
Preheat the oven to 220°C (428°F). Prepare the mixed bell peppers, zucchini, and red onion by cutting them into even pieces. Toss them with 1 tablespoon of olive oil, 1 tsp of salt, and 1/4 tsp of black pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly browned, stirring halfway through.
While the vegetables are roasting, season the chicken breasts with 1/2 tsp salt and a pinch of black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat.
Grill the seasoned chicken breasts for about 6-7 minutes on each side or until they are fully cooked and have nice grill marks. Once done, remove from the heat and let them rest for a few minutes before slicing.
Prepare the dressing by whisking together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and 1 teaspoon of Dijon mustard in a small bowl. Adjust seasoning with salt and pepper if needed.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced grilled chicken, diced avocado, and crumbled feta cheese. Drizzle with the dressing and toss gently to combine.
Garnish the salad with freshly chopped parsley and serve. This recipe serves 2.
Calories per Serving: 680
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