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

Nutrition

Per serving

448 calories

Protein: 35g; 31% of calories
Carbs: 31g; 27% of calories
Fat: 21g; 42% of calories

Ingredients

8 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 and red bell peppers with half of the olive oil and a pinch of sea salt.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.
Season the chicken breast with salt and pepper, then grill over medium-high heat for approximately 6-7 minutes per side until fully cooked.
Let the chicken rest for 5 minutes before slicing it into thin strips.
In a large mixing bowl, whisk together the remaining olive oil, lemon juice, and a pinch of dried oregano to create the dressing.
Add the baby spinach, cooked quinoa, and roasted vegetables to the bowl and toss thoroughly to coat with the dressing.
Transfer the salad to a plate, top with the grilled chicken strips, and garnish with the toasted pepitas.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes