By Sydney Battle
In a small bowl, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, salt, and pepper. Rub this mixture over the chicken breasts evenly.
Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side until fully cooked. Remove from heat and let them rest for a few minutes before slicing.
While the chicken is grilling, roast the diced zucchini in a preheated oven at 400°F (200°C) for about 15 minutes, or until tender and slightly golden.
In a large mixing bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, tahini, salt, and pepper to create the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss well to combine all the flavors.
Slice the grilled chicken and distribute evenly over the salad. Garnish with chopped fresh parsley.
Serve the salad immediately or let it chill in the fridge for at least 15 minutes to allow the flavors to meld together before serving.
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This Salad Main Course Healthy recipe is ready in 45 minutes and features boneless skinless chicken breasts, cooked quinoa, zucchini, diced and roasted and other delicious ingredients. Contains 480 calories total.
In a small bowl, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, salt, and pepper. Rub this mixture over the chicken breasts evenly.
Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side until fully cooked. Remove from heat and let them rest for a few minutes before slicing.
While the chicken is grilling, roast the diced zucchini in a preheated oven at 400°F (200°C) for about 15 minutes, or until tender and slightly golden.
In a large mixing bowl, combine the cooked quinoa, roasted zucchini, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, tahini, salt, and pepper to create the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss well to combine all the flavors.
Slice the grilled chicken and distribute evenly over the salad. Garnish with chopped fresh parsley.
Serve the salad immediately or let it chill in the fridge for at least 15 minutes to allow the flavors to meld together before serving.
Calories per Serving: 480
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