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: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Zucchini; 1/2 cup Diced Red Bell Pepper; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Crumbled Feta Cheese; 1 tbsp Fresh Lemon Juice

Nutrition

Per serving

376 calories

Protein: 34g; 36% of calories
Carbs: 28g; 30% of calories
Fat: 14g; 34% 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 pepper with a half-teaspoon of olive oil, sea salt, and black pepper.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.
Whisk together the remaining olive oil and lemon juice to create a light dressing.
Drizzle the dressing over the salad, toss gently to combine, and top with the crumbled feta cheese.

Nutrition

Ingredients

Instructions

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