Herbed Grilled Chicken Salad with Quinoa & Roasted Vegetables

🥘 Ingredients

• 120g skinless chicken breast
• 1/2 cup cooked quinoa
• 1 cup mixed greens (spinach, romaine, arugula)
• 1/3 cup cherry tomatoes, halved
• 1/3 cup cucumber, sliced
• 1/3 cup bell pepper, chopped
• 1/3 cup zucchini, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). Toss zucchini and bell pepper in 1/2 tbsp olive oil, salt, and pepper, then spread on a baking sheet. Roast for 15-18 minutes until tender and browned.
2. 2
   Season chicken breast with oregano, garlic powder, salt, and pepper. Grill or pan-sear chicken on medium-high heat for 5-6 minutes per side until fully cooked. Let rest before slicing.
3. 3
   While chicken and veggies cook, rinse and slice cherry tomatoes and cucumber. Cook the quinoa according to package instructions if not already prepared.
4. 4
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, roasted vegetables, and quinoa.
5. 5
   Whisk together remaining olive oil and lemon juice to make a simple dressing.
6. 6
   Top the salad with sliced grilled chicken and drizzle with the dressing. Garnish with fresh parsley. Serve immediately.

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin A: 35% of daily value
• Vitamin C: 90% of daily value
• Iron: 15% of daily value
• Potassium: 780mg
• Calcium: 8% of daily value
• Magnesium: 25% of daily value

💡 Cooking Tips

• Marinate the chicken for at least 10 minutes for extra flavor (or overnight if you have more time).
• Double the roasted veggies for meal prepping future lunches.
• Ensure chicken reaches 75°C (165°F) internal temperature for food safety.
• Prep quinoa and veggies in advance for a quick weekday assembly.