By Amanda Spencer
Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a tablespoon of olive oil. Grill the chicken on each side for 5-7 minutes, or until the chicken is fully cooked and has nice grill marks. Remove from the grill and let it rest for a few minutes before slicing.
While the chicken is grilling, cook the quinoa according to package instructions. Generally, this involves rinsing the quinoa and combining it with water in a saucepan at a 2:1 water to quinoa ratio. Bring to a boil, then reduce heat and let it simmer until all the water is absorbed and the quinoa is fluffy.
Prepare the dressing by whisking together the juice of half a lemon, the remaining tablespoon of olive oil, salt, black pepper, and mixed herbs in a small bowl.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, and sliced, grilled chicken. Drizzle with the lemon-herb dressing and toss to combine.
Cube the avocado and crumble the feta cheese. Gently fold them into the salad.
Serve the salad in individual bowls, making sure each serving has a nice portion of chicken, vegetables, quinoa, avocado, and feta.
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By Amanda Spencer
This Salad Chicken Healthy Main Course recipe is ready in 40 minutes and features Boneless skinless chicken breast, Quinoa, Roasted vegetables (e.g. bell peppers, zucchini, carrots) and other delicious ingredients. Contains 600 calories total.
Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a tablespoon of olive oil. Grill the chicken on each side for 5-7 minutes, or until the chicken is fully cooked and has nice grill marks. Remove from the grill and let it rest for a few minutes before slicing.
While the chicken is grilling, cook the quinoa according to package instructions. Generally, this involves rinsing the quinoa and combining it with water in a saucepan at a 2:1 water to quinoa ratio. Bring to a boil, then reduce heat and let it simmer until all the water is absorbed and the quinoa is fluffy.
Prepare the dressing by whisking together the juice of half a lemon, the remaining tablespoon of olive oil, salt, black pepper, and mixed herbs in a small bowl.
In a large salad bowl, combine the cooked quinoa, roasted vegetables, and sliced, grilled chicken. Drizzle with the lemon-herb dressing and toss to combine.
Cube the avocado and crumble the feta cheese. Gently fold them into the salad.
Serve the salad in individual bowls, making sure each serving has a nice portion of chicken, vegetables, quinoa, avocado, and feta.
Calories per Serving: 600
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