Juicy herb-marinated grilled chicken over quinoa with fresh oranges, avocado, and zesty citrus vinaigrette.
# What You'll Need:
→ Herb-Marinated Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp fresh 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
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 tbsp fresh orange juice
17 - 1 tbsp fresh lemon juice
18 - 2 tbsp olive oil
19 - 1 tsp honey or pure maple syrup
20 - 1/2 tsp Dijon mustard
21 - 1/4 tsp salt
22 - 1/8 tsp black pepper
# Directions:
01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and black pepper in a bowl. Coat chicken breasts thoroughly and marinate for 15 minutes at room temperature or up to 2 hours refrigerated.
02 - Preheat grill or grill pan to medium heat. Cook chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing into thin strips.
03 - Rinse quinoa under cold water until water runs clear. Combine with 1.5 cups water in a saucepan and bring to boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with fork and set aside to cool.
04 - Whisk orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and creamy.
05 - Divide mixed greens among four serving bowls. Arrange quinoa, orange segments, avocado, red onion, and sliced chicken on top. Drizzle generously with citrus vinaigrette and finish with toasted almonds.
06 - Serve immediately while ingredients are fresh and at peak temperature. For meal prep, store components separately in airtight containers and assemble just before eating.
