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: 0.75 ounce Grilled Chicken Breast; 0.25 cup Cooked Quinoa; 0.75 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 tablespoons Extra Virgin Olive Oil; 0.3 cup diced Avocado; 1 tablespoon Lemon Juice

Nutrition

Per serving

441 calories

Protein: 12g; 10% of calories
Carbs: 23g; 20% of calories
Fat: 36g; 70% 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 chopped zucchini and red bell pepper with one tablespoon of the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly caramelized.
While the vegetables roast, season the chicken breast with your favorite herbs and grill over medium heat until the internal temperature reaches 165°F.
Slice the grilled chicken into thin strips, ensuring you use the precise 0.75 ounce portion for the salad.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken strips.
Whisk the remaining tablespoon of olive oil with the lemon juice and drizzle over the salad mixture.
Gently fold in the diced avocado and serve warm or at room temperature.

Nutrition

Ingredients

Instructions

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