By Sydney Battle
In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, salt, and pepper. Stir well to create a marinade.
Place the chicken breasts in a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 15 minutes.
While the chicken marinates, heat the oven to 425°F (220°C). Place the diced zucchini on a baking sheet, drizzle with a half tablespoon of olive oil, and season with salt and pepper. Roast for about 15-20 minutes, or until tender and lightly browned.
Heat a grill pan or outdoor grill over medium heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes. Then slice the chicken into strips.
In a large bowl, combine the cooked quinoa, roasted zucchini, sliced cherry tomatoes, diced cucumber, and red onion.
In a small bowl, whisk together the remaining tablespoon of lemon juice, the remaining 1/2 tablespoon of olive oil, 2 teaspoons of tahini, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and vegetables. Toss to combine well.
Arrange the quinoa mixture on a serving platter. Top with grilled chicken slices and sprinkle with crumbled feta cheese and chopped fresh parsley.
Serve the salad immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy!
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By Sydney Battle
This Salad Main Course Chicken Mediterranean recipe is ready in 45 minutes and features boneless skinless chicken breasts, cooked quinoa, medium zucchini and other delicious ingredients. Contains 520 calories total.
In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, salt, and pepper. Stir well to create a marinade.
Place the chicken breasts in a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 15 minutes.
While the chicken marinates, heat the oven to 425°F (220°C). Place the diced zucchini on a baking sheet, drizzle with a half tablespoon of olive oil, and season with salt and pepper. Roast for about 15-20 minutes, or until tender and lightly browned.
Heat a grill pan or outdoor grill over medium heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes. Then slice the chicken into strips.
In a large bowl, combine the cooked quinoa, roasted zucchini, sliced cherry tomatoes, diced cucumber, and red onion.
In a small bowl, whisk together the remaining tablespoon of lemon juice, the remaining 1/2 tablespoon of olive oil, 2 teaspoons of tahini, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and vegetables. Toss to combine well.
Arrange the quinoa mixture on a serving platter. Top with grilled chicken slices and sprinkle with crumbled feta cheese and chopped fresh parsley.
Serve the salad immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Enjoy!
Calories per Serving: 520
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