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: 2.75 ounces Chicken Breast; 0.75 cup Cooked Quinoa; 0.5 cup diced Zucchini; 0.5 cup diced Red Bell Pepper; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Balsamic Vinegar

Nutrition

Per serving

413 calories

Protein: 25g; 24% of calories
Carbs: 36g; 35% of calories
Fat: 19g; 41% 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 diced zucchini and red bell peppers with one teaspoon of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender.
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.
While the chicken and vegetables cook, prepare the quinoa according to package directions if not already cooked.
In a small bowl, whisk together the remaining olive oil, lemon juice, and balsamic vinegar to create the dressing.
Slice the grilled chicken into bite-sized strips or cubes.
In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.
Drizzle the lemon-balsamic vinaigrette over the salad and toss gently to combine before serving warm or chilled.

Nutrition

Ingredients

Instructions

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