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: 1.5 ounces Grilled Chicken Breast; 0.75 cup Cooked Quinoa; 0.5 cup Sliced Zucchini; 0.5 cup Chopped Red Bell Pepper; 2 tablespoons Chopped Red Onion; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.5 teaspoon Dried Oregano

Nutrition

Per serving

362 calories

Protein: 21g; 23% of calories
Carbs: 39g; 43% of calories
Fat: 14g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the zucchini, bell pepper, and red onion with 1 teaspoon of olive oil and the dried oregano on the baking sheet.
Roast the vegetables for 15-20 minutes until tender and slightly browned.
While vegetables roast, season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
Slice the grilled chicken into thin strips.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chicken strips.
Whisk the remaining 1 teaspoon of olive oil with the lemon juice and drizzle over the salad.
Toss everything together gently and serve warm or chilled.

Nutrition

Ingredients

Instructions

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