By Sydney Battle
Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper. Drizzle 1 tablespoon of olive oil and half of the lemon juice on the chicken breasts. Rub the mixture evenly over the chicken.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing thinly.
While the chicken is grilling, preheat the oven to 400°F (200°C). Toss the diced zucchini with a pinch of salt, pepper, and a drizzle of olive oil. Spread it on a baking sheet and roast for 15-20 minutes or until tender and slightly browned.
In a small bowl, whisk together the remaining lemon juice, tahini, minced garlic, and remaining olive oil. Season with salt and pepper to taste. This will be the salad dressing.
In a large mixing bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese.
Pour the dressing over the quinoa and vegetable mixture. Toss gently to ensure everything is coated evenly.
Add the sliced grilled chicken on top of the quinoa salad. Garnish with chopped fresh parsley.
Serve immediately for a warm salad or chill in the refrigerator for 30 minutes and serve for a refreshing cold salad.
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This Salad Grilled Healthy Lunch Dinner recipe is ready in 45 minutes and features boneless skinless chicken breasts, cooked quinoa, medium zucchini and other delicious ingredients. Contains 520 calories total.
Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper. Drizzle 1 tablespoon of olive oil and half of the lemon juice on the chicken breasts. Rub the mixture evenly over the chicken.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the grill and let it rest for 5 minutes before slicing thinly.
While the chicken is grilling, preheat the oven to 400°F (200°C). Toss the diced zucchini with a pinch of salt, pepper, and a drizzle of olive oil. Spread it on a baking sheet and roast for 15-20 minutes or until tender and slightly browned.
In a small bowl, whisk together the remaining lemon juice, tahini, minced garlic, and remaining olive oil. Season with salt and pepper to taste. This will be the salad dressing.
In a large mixing bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese.
Pour the dressing over the quinoa and vegetable mixture. Toss gently to ensure everything is coated evenly.
Add the sliced grilled chicken on top of the quinoa salad. Garnish with chopped fresh parsley.
Serve immediately for a warm salad or chill in the refrigerator for 30 minutes and serve for a refreshing cold salad.
Calories per Serving: 520
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