Grilled Lemon-Garlic Chicken Salad with Quinoa and Roasted Vegetables
Prep 20 min · Cook 30 min · Serves 4 · medium
A vibrant and nutrient-dense dinner salad featuring tender grilled chicken, roasted bell peppers and zucchini, and a flavorful quinoa base. This GLP-1 friendly meal is high in protein, complex carbs, and fiber to keep you feeling full and satisfied.
Ingredients
- 1.5 lbs Chicken breasts, boneless, skinless
- 1 cup Quinoa, dry, uncooked
- 2 medium Zucchini, sliced into half-moons
- 2 medium Bell peppers, assorted colors, sliced
- 3 cloves Garlic, minced
- 2 tbsp Lemon juice, fresh
- 2 tbsp Olive oil, for cooking
- to taste Salt and pepper
- 6 cups Baby spinach
Instructions
- 1
Preheat grill or grill pan to medium-high heat.
- 2
In a small bowl, combine the minced garlic, lemon juice, and 1 tbsp of olive oil. Season with salt and pepper.
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