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: 1 ounce Grilled Chicken Breast, diced; 1/2 cup Cooked Quinoa; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 2 tablespoons Red Onion, diced; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Feta Cheese, crumbled; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

300 calories

Protein: 16g; 21% of calories
Carbs: 28g; 37% of calories
Fat: 14g; 42% of calories

Ingredients

8 items

1 ounce Grilled Chicken Breast, diced
1/2 cup Cooked Quinoa
1/2 cup Zucchini, chopped
1/2 cup Red Bell Pepper, chopped
2 tablespoons Red Onion, diced
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Feta Cheese, crumbled
1 tablespoon Fresh Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped zucchini, bell peppers, and red onion with one teaspoon of olive oil and a pinch of dried oregano.
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
While vegetables roast, season the chicken breast with salt and pepper and grill or pan-sear until fully cooked, then dice into bite-sized pieces.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and diced chicken.
Whisk together the remaining teaspoon of olive oil and the lemon juice, then drizzle over the salad and toss to coat.
Finish the dish by sprinkling the crumbled feta cheese over the top before serving.

Nutrition

Ingredients

Instructions

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