Roasted Vegetable and Quinoa Salad with Chicken

Name: Roasted Vegetable and Quinoa Salad with Chicken
Ingredients: 1 cup chopped orange bell peppers (chop into medium-sized pieces); 1 cup chopped red onions (chop into large-sized pieces); 1 cup quartered fennel bulbs; 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 u00bd tsp for chicken); 1 1/2 tbsp dry Italian seasoning (reserve u00bd tbsp for chicken); 1 1/2 tsp garlic powder (reserve u00bd tsp for chicken); 1 tsp onion powder; 1 tbsp fresh parsley; 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; avocado, for serving (optional); arugula, for serving (optional)

jjvirgin.com

This light summer dish blends herb-roasted vegetables and quinoa with protein-packed chicken for a simple, satisfying meal.

View full recipe on jjvirgin.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jjvirgin.com.

Share this recipe:

Cooking tools: