Name: Grilled Chicken and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Roasted Zucchini; 1/2 cup Roasted Red Bell Pepper; 1/4 cup Roasted Red Onion; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Nutrition

Per serving

448 calories

Protein: 37g; 33% of calories
Carbs: 32g; 29% of calories
Fat: 19g; 39% 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 sliced zucchini, red bell peppers, and red onion with half of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer and roast for 20 minutes until tender and slightly caramelized.
Season the chicken breast with dried oregano, salt, and pepper, then grill over medium-high heat for about 6 minutes per side until fully cooked.
In a large mixing bowl, combine the cooked quinoa and the roasted vegetables.
Slice the grilled chicken into strips and add it to the bowl.
Whisk together the remaining olive oil and lemon juice to create a light dressing.
Drizzle the dressing over the salad and toss gently to combine before serving.

Nutrition

Ingredients

Instructions

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