Name: Grilled Chicken Breast with Roasted Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 2 teaspoons Olive Oil; 1 tablespoon Non-fat Greek Yogurt; 1 tablespoon Lemon Juice

Nutrition

Per serving

328 calories

Protein: 26g; 31% of calories
Carbs: 26g; 32% of calories
Fat: 14g; 37% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F.
Dice the zucchini and red bell pepper into bite-sized pieces.
Toss the vegetables with one teaspoon of olive oil and a pinch of salt on a baking sheet.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly browned.
Season the chicken breast with salt, pepper, and your favorite dried herbs.
Grill the chicken over medium-high heat for about 5 to 6 minutes per side until fully cooked.
In a large bowl, mix the cooked quinoa with the roasted vegetables and the remaining teaspoon of olive oil.
Slice the grilled chicken and place it on top of the quinoa salad.
Finish the dish with a dollop of Greek yogurt and a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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