Vibrant bowl with herb-marinated chicken, citrus, avocado, and quinoa over fresh greens
# What You Need:
→ Herb-Marinated Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
04 - 1 tbsp fresh parsley chopped
05 - 1 tbsp fresh basil chopped
06 - 1 clove garlic minced
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Salad Components
10 - 2 cups cooked quinoa (3/4 cup dry)
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 tbsp fresh orange juice
17 - 1 tbsp fresh lemon juice
18 - 2 tbsp olive oil
19 - 1 tsp honey or maple syrup
20 - 1/2 tsp Dijon mustard
21 - 1/4 tsp salt
22 - 1/8 tsp black pepper
# Directions:
01 - Whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper in a bowl. Coat chicken breasts thoroughly and marinate for 15 minutes to 2 hours refrigerated.
02 - Heat grill or grill pan to medium. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing thinly across the grain.
03 - Rinse quinoa under cold water until water runs clear. Combine with 1.5 cups water in saucepan, bring to boil, then reduce heat to low. Simmer covered 15 minutes until water absorbs. Remove from heat, fluff with fork, and cool slightly.
04 - Whisk orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper in small bowl until fully emulsified and thickened.
05 - Distribute mixed greens evenly among 4 bowls. Layer with quinoa, orange segments, avocado slices, red onion, and sliced chicken. Drizzle with citrus vinaigrette and top with toasted almonds.
06 - For optimal texture and freshness, serve immediately after assembly to prevent greens from wilting and maintain avocado quality.
