Wholesome bowl with grilled herb chicken, orange segments, avocado, quinoa, and crisp greens dressed in bright citrus vinaigrette.
# What You Need:
→ Herb Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh 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 fresh 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 Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor development.
02 - Preheat grill or grill pan to medium heat. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing thinly against the grain.
03 - Rinse quinoa thoroughly under cold running water. Combine with 1.5 cups water in a saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes. Fluff with a fork and allow to cool slightly.
04 - In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
05 - Divide mixed greens evenly among four serving bowls. Layer cooked quinoa, orange segments, avocado slices, red onion, and sliced grilled chicken. Drizzle with citrus vinaigrette and garnish with toasted almonds.
06 - Present immediately for optimal freshness and texture integrity.
