Roasted chicken & vegetable quinoa salad

Delight in tender roasted chicken paired with flavorful vegetables and fluffy quinoa in this mouthwatering salad bursting with savory goodness.

Ingredients:

• 3 cloves garlic, minced
• 1 teaspoon salt, divided
• 5 tablespoons extra-virgin olive oil
• 3 teaspoons fennel seeds, crushed, divided
• ½ teaspoon ground pepper, divided
• 280g mushrooms, quartered
• 4 medium carrots, sliced 1/2 inch thick
• 1 medium onion, cut into 3/4-inch wedges
• 1 ½ cups water
• 1 cup quinoa
• 450g chicken tenders, halved crosswise
• 3 tablespoons sherry vinegar or red-wine vinegar
• 8 cups torn escarole or curly endive

Instructions:

1. Preheat your oven to 250 °C.
2. Crush garlic and 3/4 teaspoon salt until it forms a paste using either the side of a chef's knife or a fork. Put it into a large bowl and mix in oil, 2 teaspoons of fennel seeds, and 1/4 teaspoon of pepper.
3. In a medium bowl, mix together mushrooms, carrots, and onion. Drizzle 2 tablespoons of the oil mixture over them and mix well to ensure they are coated. Spread these vegetables on a large baking sheet with raised edges. Roast them for 10 minutes.
4. While the vegetables are roasting, combine water and quinoa in a medium saucepan. Bring it to a boil, then cover it, lower the heat to a simmer, and let it cook for 10 minutes. Take it off the heat and allow it to sit, covered, for 5 minutes.
5. Put chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon of fennel seeds, and 1/4 teaspoon of salt and pepper into the medium bowl. Mix everything to coat the chicken.
6. Mix the vegetables and place the chicken in between them. Keep roasting until a thermometer inserted into the thickest part of a chicken tender reads 70 °C, which should take around 8 to 10 more minutes.
7. Blend vinegar into the rest of the oil mixture. Add escarole (or endive) and the quinoa to the mixture and toss it with the dressing. Serve this salad with the roasted vegetables and chicken on top.

Summary:

• Calories: 2720 kcal
• Fat: 153 g
• Protein: 109 g
• Carbs: 238 g
• Potassium: 4904 mg
• Magnesium: 607 mg