Macro Perfect Chicken, Quinoa, & Veggie Salad

Prep: 10 min 

Cook: 25 min 

Makes: 2 servings 

Calories: 383 g/serv 

• 33g, (34%)
• 38g, (40%)
• 11g, (26%)

Ingredients 

• 10 cherry tomatoes
• 1 red bell pepper chopped
• 1 large red onion, roughly chopped
• 1 medium zucchini, roughly chopped
• 1 medium eggplant, roughtly chopped
• 1 tsp rosemary
• 1 clove garlic, minced
• 1 tsp cooking fat or oil
• 1/4 cup red quinoa, cooked according to package directions
• 6 oz cooked chicken breast shredded 
• 2 Tbs feta 
• 1 Tbs mint, chopped
•  Dress with Simple Balsamic Dressing 

Instructions

1. Preheat oven to 400 °.
2. Place all the vegetables on a large baking sheet. Add the rosemary and minced garlic to the pan with the veggies.
3. Drizzle oil or fat over the vegetables and toss lightly so that they are well coated. Cook the vegetables in oven for 20 minutes, or until pierceable with a fork.
4. Once the quinoa is cooked, fluff it with a fork and transfer to a large bowl. Add the roasted vegetables to the quinoa. Drizzle the balsamic dressing over the quinoa and vegetables, mixing well to combine.
5. Crumble the feta over the top of the salad and sprinkle with a handful of chopped mint leaves.