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; 0.5 cup Cooked Quinoa; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 2 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Nutrition

Per serving

432 calories

Protein: 14g; 13% of calories
Carbs: 28g; 25% of calories
Fat: 30g; 61% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the diced zucchini and red bell peppers with a small amount of olive oil and roast until tender and slightly caramelized.
Season the chicken breast with salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
Slice the grilled chicken into bite-sized strips.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
Whisk the remaining olive oil, lemon juice, and dried oregano in a small jar to create the dressing.
Drizzle the dressing over the salad and toss thoroughly to ensure every bite is coated and flavorful.

Nutrition

Ingredients

Instructions

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