Name: Grilled Chicken and Quinoa Salad with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Roasted Sweet Potato cubes; 2 cups Fresh Arugula; 1 teaspoon Extra Virgin Olive Oil; 0.25 tablespoon Toasted Pumpkin Seeds; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

327 calories

Protein: 19g; 23% of calories
Carbs: 44g; 52% of calories
Fat: 9g; 25% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with a small drop of olive oil and roast for 20-25 minutes until tender.
Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing into thin strips.
In a large mixing bowl, combine the fresh arugula and cooked quinoa.
Add the roasted sweet potato cubes and sliced chicken to the bowl.
Whisk together the remaining olive oil and lemon juice to create a light dressing.
Drizzle the dressing over the salad, toss gently to combine, and garnish with toasted pumpkin seeds.

Nutrition

Ingredients

Instructions

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