# What You'll Need:
→ Herb Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp 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 Base
10 - 2 cups cooked quinoa (from 3/4 cup dry)
11 - 6 cups mixed salad greens (arugula, spinach, or spring mix)
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 freshly squeezed orange juice
17 - 1 tbsp 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
# How-To Steps:
01 - In a bowl, whisk together olive oil, lemon juice, parsley, basil, garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 15 minutes, up to 2 hours refrigerated for deeper flavor infusion.
02 - Preheat grill or grill pan over medium heat. Grill chicken for 6-7 minutes per side until fully cooked, reaching internal temperature of 165°F. Let rest for 5 minutes, then slice thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan, bring to boil, then simmer covered for 15 minutes. Fluff with fork and let cool slightly.
04 - In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until fully emulsified.
05 - Divide greens among four bowls. Top with cooked quinoa, orange segments, avocado slices, red onion, and grilled chicken. Drizzle with citrus vinaigrette and sprinkle with toasted almonds. Serve immediately.
