By Miriam Klein
Preheat your oven to 425°F (220°C).
Slice the bell peppers and zucchinis into strips, and cut the red onion into wedges.
In a large bowl, mix the bell peppers, zucchinis, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a bit of olive oil. Grill them on medium heat for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the grill and let them rest before slicing.
Halve the cherry tomatoes and dice the avocado.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, diced avocado, and crumbled feta cheese.
Slice the grilled chicken into strips and add to the salad.
Drizzle the salad with the juice of 1 lemon and 2 tablespoons of olive oil. Season with salt and pepper to taste.
Garnish with chopped parsley and serve.
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This Salad Grilled Healthy recipe is ready in 45 minutes and features boneless skinless chicken breast, cooked quinoa, bell peppers and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 425°F (220°C).
Slice the bell peppers and zucchinis into strips, and cut the red onion into wedges.
In a large bowl, mix the bell peppers, zucchinis, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until they are tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a bit of olive oil. Grill them on medium heat for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the grill and let them rest before slicing.
Halve the cherry tomatoes and dice the avocado.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, diced avocado, and crumbled feta cheese.
Slice the grilled chicken into strips and add to the salad.
Drizzle the salad with the juice of 1 lemon and 2 tablespoons of olive oil. Season with salt and pepper to taste.
Garnish with chopped parsley and serve.
Calories per Serving: 480
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