Juicy grilled chicken with orange, avocado, and quinoa tossed in zesty citrus vinaigrette. Fresh, wholesome, and ready in 40 minutes.
# What You'll Need:
→ Herb Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh basil, chopped
06 - 1 clove garlic, minced
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad Base
10 - 2 cups cooked quinoa
11 - 6 cups mixed salad greens
12 - 2 large oranges, peeled and segmented
13 - 1 large avocado, sliced
14 - 1/4 small red onion, thinly sliced
15 - 1/4 cup toasted sliced almonds
→ Citrus Vinaigrette
16 - 3 tablespoons fresh orange juice
17 - 1 tablespoon lemon juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey or maple syrup
20 - 1/2 teaspoon Dijon mustard
21 - 1/4 teaspoon salt
22 - 1/8 teaspoon black pepper
# Method:
01 - In a mixing bowl, whisk together olive oil, lemon juice, parsley, basil, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Preheat grill or grill pan to medium heat. Grill marinated chicken breasts 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan and bring to boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with fork and allow to cool slightly.
04 - In a small bowl, whisk together fresh orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until fully emulsified.
05 - Divide mixed greens evenly among four serving bowls. Layer cooked quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken on top. Drizzle generously with citrus vinaigrette and garnish with toasted almonds.
06 - Serve immediately while components remain at optimal freshness and temperature.
