By Miriam Klein
Preheat your grill or a grill pan to medium-high heat. Season the chicken breasts with salt and pepper.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.
Preheat the oven to 425°F (220°C). Toss the mixed vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly caramelized.
Prepare the quinoa according to package instructions or use pre-cooked quinoa. Allow it to cool slightly if freshly cooked.
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, juice from the lemon, minced garlic, finely chopped fresh herbs, a pinch of salt, and pepper to make the dressing.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, sliced chicken, and mixed greens. Drizzle the dressing over the salad and toss everything together to coat evenly.
Crumble the feta cheese over the top of the salad. Gently toss to combine.
Serve the salad immediately, or refrigerate for up to one day. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Vegetables!
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This Salad Dinner Healthy Nut-Free recipe is ready in 40 minutes and features Boneless skinless chicken breasts, Quinoa, Mixed vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 655 calories total.
Preheat your grill or a grill pan to medium-high heat. Season the chicken breasts with salt and pepper.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into bite-sized pieces.
Preheat the oven to 425°F (220°C). Toss the mixed vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly caramelized.
Prepare the quinoa according to package instructions or use pre-cooked quinoa. Allow it to cool slightly if freshly cooked.
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, juice from the lemon, minced garlic, finely chopped fresh herbs, a pinch of salt, and pepper to make the dressing.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, sliced chicken, and mixed greens. Drizzle the dressing over the salad and toss everything together to coat evenly.
Crumble the feta cheese over the top of the salad. Gently toss to combine.
Serve the salad immediately, or refrigerate for up to one day. Enjoy your Grilled Chicken & Quinoa Salad with Roasted Vegetables!
Calories per Serving: 655
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