Juicy orange segments, creamy avocado, and herb-marinated grilled chicken over fluffy quinoa and fresh greens.
# 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
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
# How To Make It:
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 refrigerated for enhanced flavor development.
02 - Preheat grill or grill pan to medium heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and cool slightly.
04 - Whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
05 - Divide mixed greens among four bowls. Layer with cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken. Drizzle with citrus vinaigrette and top with toasted almonds.
06 - Serve immediately to maintain optimal freshness and texture.
