Fresh grilled chicken, orange, avocado, quinoa, and greens dressed in a zesty citrus vinaigrette.
# The Ingredients 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
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 tablespoons freshly squeezed 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
# Step-by-Step Instructions:
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 or up to 2 hours in the refrigerator.
02 - Preheat a grill or grill pan over medium heat. Grill chicken breasts for 6 to 7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
03 - Rinse quinoa under cold water. Combine rinsed quinoa with 1.5 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and allow to cool slightly.
04 - Whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Divide salad greens evenly among four bowls. Layer cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken on top. Drizzle with citrus vinaigrette and sprinkle with toasted almonds.
06 - Serve immediately to enjoy optimal freshness.
