Vibrant bowl with herb-marinated chicken, fresh oranges, creamy avocado, and quinoa topped with zesty citrus vinaigrette.
# What You Need:
→ Herb Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 1 tbsp fresh parsley chopped
05 - 1 tbsp fresh basil chopped
06 - 1 clove garlic minced
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Salad Components
10 - 2 cups cooked quinoa (about 3/4 cup dry)
11 - 6 cups mixed salad greens (arugula spinach or spring mix)
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 tbsp orange juice (freshly squeezed)
17 - 1 tbsp lemon juice
18 - 2 tbsp olive oil
19 - 1 tsp honey or maple syrup
20 - 1/2 tsp Dijon mustard
21 - 1/4 tsp salt
22 - 1/8 tsp black pepper
# Step-by-Step Guide:
01 - Whisk together olive oil lemon juice parsley basil garlic oregano salt and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes up to 2 hours refrigerated for deeper flavor.
02 - Preheat grill or grill pan over medium heat. Grill chicken 6 to 7 minutes per side until fully cooked reaching internal temperature 165°F. Rest 5 minutes then slice thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan bring to a boil then simmer covered for 15 minutes. Fluff with fork and cool slightly.
04 - Whisk together orange juice lemon juice olive oil honey Dijon mustard salt and pepper in small bowl until fully emulsified.
05 - Divide greens among four bowls. Top with cooked quinoa orange segments avocado slices red onion and grilled chicken. Drizzle with citrus vinaigrette and sprinkle with toasted almonds.
