YOUR SOLIN GENERATED RECIPE
Zesty Quinoa Salad with Roasted Vegetables
Roasted zucchini and bell peppers tossed with fluffy quinoa and tender chicken in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked quinoa
0.25 cup Canned chickpeas
0.5 cup Zucchini
0.5 cup Red bell pepper
0.5 oz Feta cheese
0.5 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Chop the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet alongside the chicken breast.
Drizzle a tiny amount of the olive oil over the chicken and vegetables, then season evenly with sea salt, black pepper, and dried oregano.
Roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
While the oven does the work, whisk together the remaining olive oil and lemon juice in a small bowl to create the zesty dressing.
Slice the roasted chicken into thin strips and add them to a large mixing bowl with the cooked quinoa, chickpeas, and roasted vegetables.
Pour the lemon dressing over the salad, toss thoroughly to combine all the flavors, and finish by sprinkling the crumbled feta cheese on top.