Sweet Garlic Quinoa with Roasted Vegetables and Grilled Chicken
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.