By Keyle Vandeberg
Preheat the grill to medium-high heat.
Season the chicken breasts with salt, black pepper, and a drizzle of olive oil. Set aside while you prepare the other ingredients.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potato cubes, sliced avocado, mixed salad greens, and crumbled feta cheese.
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, a pinch of salt, and freshly ground black pepper to make the dressing.
Grill the chicken breasts for about 6–7 minutes on each side or until fully cooked and the internal temperature reaches 75°C (165°F). Let the chicken rest for a few minutes after grilling.
Slice the grilled chicken into thin strips.
Before serving, toss the quinoa salad with the lemon dressing until evenly coated.
Place the quinoa mixture on serving plates, top with sliced grilled chicken, and garnish with fresh parsley and dill.
Serve the salad warm or at room temperature for maximum flavor.
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By Keyle Vandeberg
This Salad Grilled Main Course Healthy recipe is ready in 35 minutes and features boneless skinless chicken breasts, quinoa, cooked, sweet potato, cubed and roasted and other delicious ingredients. Contains 650 calories total.
Preheat the grill to medium-high heat.
Season the chicken breasts with salt, black pepper, and a drizzle of olive oil. Set aside while you prepare the other ingredients.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potato cubes, sliced avocado, mixed salad greens, and crumbled feta cheese.
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, a pinch of salt, and freshly ground black pepper to make the dressing.
Grill the chicken breasts for about 6–7 minutes on each side or until fully cooked and the internal temperature reaches 75°C (165°F). Let the chicken rest for a few minutes after grilling.
Slice the grilled chicken into thin strips.
Before serving, toss the quinoa salad with the lemon dressing until evenly coated.
Place the quinoa mixture on serving plates, top with sliced grilled chicken, and garnish with fresh parsley and dill.
Serve the salad warm or at room temperature for maximum flavor.
Calories per Serving: 650
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