Roasted Vegetable and Quinoa Salad with Chicken
July 14, 2022
This light summer dish blends herb-roasted vegetables and quinoa with protein-packed chicken for a simple, satisfying meal.
- Yields: 4 Servings
Ingredients
1 cup chopped orange bell peppers (chop into medium-sized pieces)
1 cup chopped red onions (chop into large-sized pieces)
1 cup peeled and diced parsnips (chop into medium-sized pieces)
1 cup diced yellow squash (dice into medium-sized pieces)
1 cup diced zucchini (dice into medium-sized pieces)
1 1/2 tsp Himalayan sea salt (reserve ½ tsp for chicken)
1 1/2 tbsp dry Italian seasoning (reserve ½ tbsp for chicken)
1 1/2 tsp garlic powder (reserve ½ tsp for chicken)
3 tbsp extra-virgin olive oil (reserve 1 tbsp for chicken)
1 cup quinoa blend (red and white)
1 lb boneless, skinless pasture-raised chicken breast
Directions
1Pre-heat oven to 400 degrees. Place parchment paper over the sheet pan.
2Toss vegetables, seasonings, and olive oil together. Place on sheet pan and roast for 30-45 minutes until golden-brown.
3To make quinoa: Rinse quinoa under cold water until clear. Place in a pot with 1-¾ cups of cold water and bring to a boil. Reduce to simmer. Place a lid on top of the pot and simmer for 10-15 minutes (or until all the water is absorbed). Take off heat and fluff with a fork. Set it aside.
4Heat a grill or grill pan to 350 degrees. Season both sides of the chicken with the reserved salt, garlic powder, Italian seasoning, and olive oil.
5Grill chicken for 10 minutes on each side. If using a grill pan on the stove, place chicken in the oven to finish at 350 degrees for 15 to 20 minutes. Cook until the chicken reaches an internal temperature of 165 degrees and above. Take out of the oven for 10 minutes to rest.
6In a large bowl, combine the quinoa and roasted vegetables. Scrape any remaining oil and bits from the sheet pan onto the mix.
7Divide salad and chicken into 4 bowls. Serve with freshly sliced avocado and arugula leaves.
