By Sydney Battle
Preheat your grill to medium-high heat. Preheat oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, salt, pepper, and the juice of half a lemon (1 tablespoon). Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center (internal temperature should reach 165°F or 74°C). Remove from the grill and let rest.
While the chicken is grilling, toss the diced zucchini with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15 minutes or until tender and slightly browned. Remove and let cool.
In a small bowl, combine the remaining olive oil, lemon juice, minced garlic, tahini, salt, and pepper, whisking well to form a dressing.
In a large salad bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Slice the grilled chicken breast into thin strips and add to the salad bowl. Drizzle the tahini dressing over the salad and toss gently to combine all ingredients well.
Season the salad with additional salt and pepper if needed. Serve immediately. Enjoy your meal!
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This Salad Main Course Healthy recipe is ready in 45 minutes and features boneless skinless chicken breasts, cooked quinoa, zucchini, diced and roasted and other delicious ingredients. Contains 450 calories total.
Preheat your grill to medium-high heat. Preheat oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, salt, pepper, and the juice of half a lemon (1 tablespoon). Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center (internal temperature should reach 165°F or 74°C). Remove from the grill and let rest.
While the chicken is grilling, toss the diced zucchini with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15 minutes or until tender and slightly browned. Remove and let cool.
In a small bowl, combine the remaining olive oil, lemon juice, minced garlic, tahini, salt, and pepper, whisking well to form a dressing.
In a large salad bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Slice the grilled chicken breast into thin strips and add to the salad bowl. Drizzle the tahini dressing over the salad and toss gently to combine all ingredients well.
Season the salad with additional salt and pepper if needed. Serve immediately. Enjoy your meal!
Calories per Serving: 450
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