Name: Quinoa and Roasted Vegetable Salad with Grilled Chicken HF
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 oz chicken breast; 1 Tbsp olive oil; 1 Tbsp lemon juice; 1 garlic clove (minced); 1/2 tsp oregano (dried); 1/4 tsp paprika; 1/8 tsp low sodium non iodized salt; 1/4 tsp black pepper; 1/3 cup quinoa (cooked); 1/4 cup zucchini (diced); 1/4 cup carrots (diced); 1/4 cup cucumbers (sliced); 1 Tbsp olive oil (divided); 1 tsp balsamic vinegar; 1/2 tsp oregano (dried); 1/8 tsp low sodium non iodized salt; 1/4 tsp black pepper

Quinoa and Roasted Vegetable Salad with Grilled Chicken HF

This Quinoa and Roasted Vegetable Salad combines the nutty flavor of quinoa with the sweet, roasted flavors of zucchini and carrots, balanced by the refreshing crunch of sliced cucumbers. The dish is brought together with a light, tangy balsamic vinaigrette and seasoned with oregano, black pepper, and olive oil. It's a nutrient-packed meal that is both flavorful and satisfying, offering a blend of savory, sweet, and tangy elements.

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Course: Dinner, Lunch

Keywords: Nutty Quinoa, Roasted Vegetables, Tangy Balsamic

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 1

Calories: 631kcal

Ingredients

Marinated Chicken

4 oz chicken breast
1 Tbsp olive oil
1 Tbsp lemon juice
1 garlic clove, minced
1/2 tsp oregano, dried
1/4 tsp paprika
1/8 tsp low sodium non iodized salt
1/4 tsp black pepper

Salad

1/3 cup quinoa, cooked
1/4 cup zucchini, diced
1/4 cup carrots, diced
1/4 cup cucumbers, sliced
1 Tbsp olive oil, divided
1 tsp balsamic vinegar
1/2 tsp oregano, dried
1/8 tsp low sodium non iodized salt
1/4 tsp black pepper

Instructions

Marinate the chicken: In a small bowl, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Place the chicken in the marinade and let it sit for at least 20-30 minutes (or up to 2 hours in the refrigerator).
Preheat the oven to 400°F (200°C). Toss the zucchini and carrots with 1/2 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
Grill the chicken: After marinating, grill the chicken over medium heat for about 6-8 minutes per side, or until cooked through. Let it rest, then slice thinly.
Prepare the salad: In a large bowl, combine the cooked quinoa, roasted zucchini and carrots, and fresh cucumber slices.
Drizzle with the remaining olive oil and balsamic vinegar, and toss gently to combine.
Top with the grilled chicken slices and serve warm or at room temperature.

Notes

Cucumber Ribbon garnish

Nutrition