By Miriam Klein
Preheat the oven to 200°C (400°F).
Cut the bell peppers into strips, slice the zucchinis into rounds, and chop the red onion into wedges.
Toss the bell peppers, zucchinis, and red onion with 1 tbsp of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 20 minutes or until tender and lightly charred, stirring halfway through.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a little lemon juice.
Heat 1 tbsp of olive oil in a grill pan over medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and sliced chicken.
Add the remaining lemon juice, 1 tbsp of olive oil, and chopped parsley to the bowl. Toss everything together to combine.
Slice the avocado, and add it along with the crumbled feta cheese to the salad. Gently mix to incorporate.
Adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or let cool and refrigerate for a later serving.
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This Salad Healthy Chicken Dinner recipe is ready in 45 minutes and features boneless skinless chicken breast, cooked quinoa, bell peppers and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 200°C (400°F).
Cut the bell peppers into strips, slice the zucchinis into rounds, and chop the red onion into wedges.
Toss the bell peppers, zucchinis, and red onion with 1 tbsp of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 20 minutes or until tender and lightly charred, stirring halfway through.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a little lemon juice.
Heat 1 tbsp of olive oil in a grill pan over medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and sliced chicken.
Add the remaining lemon juice, 1 tbsp of olive oil, and chopped parsley to the bowl. Toss everything together to combine.
Slice the avocado, and add it along with the crumbled feta cheese to the salad. Gently mix to incorporate.
Adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or let cool and refrigerate for a later serving.
Calories per Serving: 550
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