YOUR SOLIN GENERATED RECIPE
Quinoa Salad with Roasted Vegetables
Oven-roasted chicken and caramelized vegetables are tossed with fluffy quinoa and protein-packed chickpeas in a bright, zesty lemon-herb dressing.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
0.25 cup canned chickpeas
0.5 cup red bell pepper
0.5 cup zucchini
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the chicken breast, red bell pepper, and zucchini into uniform, bite-sized pieces to ensure even cooking.
Spread the chicken and vegetables onto the prepared baking sheet, drizzle with half of the olive oil, and season with sea salt, black pepper, and dried oregano.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables have developed slightly caramelized edges.
While the mixture roasts, whisk together the remaining olive oil, lemon juice, and garlic powder in a large mixing bowl to create the dressing.
Add the cooked quinoa, rinsed chickpeas, and the warm roasted chicken and vegetable mixture into the bowl with the dressing.
Toss all ingredients thoroughly until well-combined and coated in the lemon-herb dressing before serving.