By Miriam Klein
Preheat the oven to 425°F (220°C). Cut the mixed vegetables into bite-sized chunks and place them on a baking sheet. Drizzle with 2 tbsp of olive oil, and season with salt and black pepper to taste. Roast for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, rinse and cook the quinoa according to package instructions, using the 1 1/3 cups dry quinoa to yield about 4 cups cooked. Set aside to cool.
Heat a grill pan or a skillet over medium-high heat. Brush the chicken breasts with 2 tbsp of olive oil, and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let it rest, then slice into thin strips.
Prepare the dressing by whisking together the juice of 1 medium lemon, 2 tbsp olive oil, minced garlic cloves, and chopped fresh herbs. Add salt and black pepper to taste.
In a large bowl, combine the cooked quinoa, roasted vegetables, and mixed greens. Add the grilled chicken strips and toss everything gently.
Pour the dressing over the salad, tossing to coat all ingredients evenly. Adjust seasoning if necessary.
Divide the salad into four servings. Top each serving with 1 oz of crumbled feta cheese. Serve immediately or refrigerate until ready to eat.
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This Salad Nut-Free Gluten-Free Dinner recipe is ready in 45 minutes and features Boneless skinless chicken breasts, Quinoa, Mixed vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 425°F (220°C). Cut the mixed vegetables into bite-sized chunks and place them on a baking sheet. Drizzle with 2 tbsp of olive oil, and season with salt and black pepper to taste. Roast for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, rinse and cook the quinoa according to package instructions, using the 1 1/3 cups dry quinoa to yield about 4 cups cooked. Set aside to cool.
Heat a grill pan or a skillet over medium-high heat. Brush the chicken breasts with 2 tbsp of olive oil, and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let it rest, then slice into thin strips.
Prepare the dressing by whisking together the juice of 1 medium lemon, 2 tbsp olive oil, minced garlic cloves, and chopped fresh herbs. Add salt and black pepper to taste.
In a large bowl, combine the cooked quinoa, roasted vegetables, and mixed greens. Add the grilled chicken strips and toss everything gently.
Pour the dressing over the salad, tossing to coat all ingredients evenly. Adjust seasoning if necessary.
Divide the salad into four servings. Top each serving with 1 oz of crumbled feta cheese. Serve immediately or refrigerate until ready to eat.
Calories per Serving: 520
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