By Sydney Battle
Start by marinating the chicken. In a small bowl, combine 1 tablespoon of olive oil, 2 tablespoons of lemon juice, minced garlic, salt, and pepper to taste. Coat the chicken breasts with the marinade and let them sit for at least 15 minutes.
Meanwhile, preheat the grill or a grill pan over medium-high heat. Also, if the zucchini isn't already roasted, coat it with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 15 minutes or until tender.
Once the chicken has marinated, place it on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
In a large bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese.
In a small bowl, whisk together 1 tablespoon of olive oil, 2 teaspoons of tahini, chopped parsley, salt, and pepper to taste until well combined.
Drizzle the tahini dressing over the quinoa and vegetables, tossing gently to combine all the ingredients.
Slice the grilled chicken and arrange it over the quinoa salad. Sprinkle additional parsley on top if desired. Serve immediately.
How did this recipe turn out? Let others know!
to rate this recipe
By Sydney Battle
This Salad Grill Chicken Quinoa Mediterranean recipe is ready in 45 minutes and features boneless skinless chicken breasts, cooked quinoa, medium zucchini, diced and roasted and other delicious ingredients. Contains 520 calories total.
Start by marinating the chicken. In a small bowl, combine 1 tablespoon of olive oil, 2 tablespoons of lemon juice, minced garlic, salt, and pepper to taste. Coat the chicken breasts with the marinade and let them sit for at least 15 minutes.
Meanwhile, preheat the grill or a grill pan over medium-high heat. Also, if the zucchini isn't already roasted, coat it with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 15 minutes or until tender.
Once the chicken has marinated, place it on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
In a large bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese.
In a small bowl, whisk together 1 tablespoon of olive oil, 2 teaspoons of tahini, chopped parsley, salt, and pepper to taste until well combined.
Drizzle the tahini dressing over the quinoa and vegetables, tossing gently to combine all the ingredients.
Slice the grilled chicken and arrange it over the quinoa salad. Sprinkle additional parsley on top if desired. Serve immediately.
Calories per Serving: 520
Your Rating:
