Sweet Garlic Quinoa with Roasted Vegetables and Grilled Chicken

(serves 4-6)

1 lb boneless, skinless chicken breasts

1 cup zucchini, diced 

1 cup red bell pepper

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

3/4 cup quinoa, rinsed and drained

1/2 cup almonds, toasted

1/4 cup chopped fresh parsley

6-8 tablespoons Sweet Garlic Vinaigrette

Lemon, wedges for garnish

Marinate chicken in 3-5 tablespoons of Sweet Garlic Vinaigrette. Sprinkle with Kosher Salt. Marinate anywhere from 2 hours to overnight.

Preheat the oven to 350°F. In a large mixing bowl, stir together zucchini and red bell pepper and salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 20 minutes or until vegetables are fork-tender.

Heat grill to hot and grill until chicken reaches an internal temperature of160 degrees. Allow to rest 5 minutes. Slice into strips.

Meanwhile, in a small sauce pot cook quinoa according to package directions. Remove from heat and let stand 5 minutes.

In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and Sweet Garlic Vinaigrette. Garnish with fresh lemon if desired. Serve warm or at room temperature.