Vibrant bowl with herb-marinated grilled chicken, fresh oranges, creamy avocado, and quinoa dressed in zesty citrus vinaigrette.
# Required Ingredients:
→ 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 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 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
# Directions:
01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for 15 minutes at room temperature or refrigerate up to 2 hours for enhanced flavor penetration.
02 - Preheat grill or grill pan to medium heat. Grill marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing into thin strips.
03 - Rinse quinoa thoroughly under cold water. Combine with 1.5 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and cool slightly.
04 - Whisk orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified and slightly thickened.
05 - Divide mixed greens among four serving bowls. Arrange cooked quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken on top. Drizzle with citrus vinaigrette and finish with toasted almonds.
