By Miriam Klein
Preheat oven to 400°F (200°C).
Toss mixed vegetables with 3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until they are tender and slightly browned.
Meanwhile, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 2/3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat.
Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing it into strips.
For the dressing, juice the lemon and mince the garlic. In a small bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced chicken, and mixed greens. Drizzle with the lemon-herb dressing and toss everything together.
Top the salad with crumbled feta cheese just before serving. Adjust seasoning with additional salt and pepper if needed.
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This Salad Chicken Nut-Free Healthy recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Quinoa, Mixed vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 500 calories total.
Preheat oven to 400°F (200°C).
Toss mixed vegetables with 3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until they are tender and slightly browned.
Meanwhile, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 2/3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat.
Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing it into strips.
For the dressing, juice the lemon and mince the garlic. In a small bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper to taste.
In a large bowl, combine the cooked quinoa, roasted vegetables, sliced chicken, and mixed greens. Drizzle with the lemon-herb dressing and toss everything together.
Top the salad with crumbled feta cheese just before serving. Adjust seasoning with additional salt and pepper if needed.
Calories per Serving: 500
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