Grilled Chicken and Roasted Seasonal Vegetable Quinoa Salad
A vibrant and filling salad featuring perfectly grilled chicken breast, tender roasted seasonal vegetables, fluffy quinoa, and fresh greens, all tossed in a light, flavorful vinaigrette.
Ingredients
- Chicken breast290 g
- Cooked quinoa130 g
- Bell pepper150 g
- Red onion75 g
- Mixed greens (lettuce, spinach)100 g
- Bell pepper150 g
- Olive oil8.5 g
- Apple cider vinegar15 ml
- Salt1 g
- Black pepper0.5 g
- Zucchini150 g
- Dijon mustard5 g
- Fresh basil5 g
- Fresh parsley5 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Cut zucchini, bell pepper, and red onion into bite-sized pieces.
- 3Step 3
Toss the cut vegetables with a drizzle of olive oil (approx 4g), salt, and pepper on a baking sheet.
- 4Step 4
Roast for 15-20 minutes, or until tender and slightly caramelized.
- 5Step 5
While vegetables roast, season chicken breast with salt and pepper.
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