Diet & Healthy
Roasted Chicken & Colorful Vegetable Quinoa Salad
Prep
15 min
Cook
25 min
Servings
2
Level
Easy
A warm salad that combines chewy-textured quinoa with roasted chicken breast and colorful roasted vegetables, drizzled with a fresh lemon-olive oil dressing. Perfect as a diet-friendly meal that's still filling and packed with nutrients without getting boring. Easy to make for a healthy packed lunch or a light dinner.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams quinoa
- 200 grams chicken breast fillet
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 piece zucchini
- 100 grams cherry tomatoes
- 1/2 piece onion
- 2 cloves garlic, minced
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 leaves, roughly torn lettuce leaves
- 30 grams (optional) feta or cottage cheese
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👩🍳 Instructions
- 1 Rinse the quinoa well under running water until it no longer foams. Cook the quinoa with a 1:2 ratio of water until tender and fluffy, about 12-15 minutes. Drain and set aside to cool slightly.
- 2 Preheat the oven to 400°F (200°C). Cut the chicken breast into medium cubes and coat with 1 tbsp olive oil, salt, and black pepper.
- 3 Cut the red bell pepper, yellow bell pepper, zucchini, and onion into medium-sized pieces. Mix with the minced garlic and 2 tbsp olive oil, then toss evenly on a baking sheet.
- 4 Roast the chicken and vegetables separately in the oven for 15-20 minutes until the chicken is fully cooked and the vegetables are tender with lightly browned edges, flipping occasionally.
- 5 While waiting, make the dressing by mixing the remaining olive oil, lemon juice, honey, a pinch of salt, and pepper in a small bowl, then stir until well combined.
- 6 Arrange the lettuce leaves on a serving plate or bowl as a base, then add the warm quinoa on top.
- 7 Arrange the roasted chicken, roasted vegetables, and cherry tomatoes over the quinoa. Sprinkle with feta or cottage cheese if desired.
- 8 Drizzle with the lemon-olive oil dressing right before serving and toss briefly so the flavors are evenly distributed. Serve warm or at room temperature.
💡 Tips
• Swap the quinoa for brown rice or couscous if quinoa is hard to find at home — the texture will still be delicious.
• Roast the chicken and vegetables at a high temperature so they cook quickly and get a bit of caramelization on the surface; this adds more savory flavor without needing extra oil.
• The dressing can be doubled and stored in the fridge for the next day's salad — it keeps for up to 3 days.
• For a more filling meal, add half a diced avocado when serving.
📊 Nutrition Facts / serving
380
Calories (kcal)
32 g
Protein
16 g
Fat
30 g
Carbs
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