By Miriam Klein
Preheat your oven to 200°C (390°F). Slice the bell peppers and zucchinis into thin strips. Cut the red onion into wedges. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Heat a grill pan over medium-high heat. Once hot, grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C or 165°F). Remove from heat and let rest before slicing.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes (halved), and chopped parsley. Drizzle with the juice of one lemon and 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything together until well combined.
Dice the avocado and gently fold it into the quinoa salad along with the crumbled feta cheese.
Slice the grilled chicken breasts and arrange them over the salad. Serve the salad chilled or at room temperature.
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This Salad Grilled Healthy Main Course recipe is ready in 45 minutes and features boneless skinless chicken breast, cooked quinoa, bell peppers and other delicious ingredients. Contains 535 calories total.
Preheat your oven to 200°C (390°F). Slice the bell peppers and zucchinis into thin strips. Cut the red onion into wedges. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly charred.
While the vegetables are roasting, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Heat a grill pan over medium-high heat. Once hot, grill the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C or 165°F). Remove from heat and let rest before slicing.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes (halved), and chopped parsley. Drizzle with the juice of one lemon and 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything together until well combined.
Dice the avocado and gently fold it into the quinoa salad along with the crumbled feta cheese.
Slice the grilled chicken breasts and arrange them over the salad. Serve the salad chilled or at room temperature.
Calories per Serving: 535
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