Quinoa salad with grilled chicken and roasted veggies

Turn the oven on to 220 °C and line the baking sheet with parchment paper.

Cut the zucchini and yellow bell pepper into pieces of about 2 cm. Spread them on the baking sheet with 1 tbsp of olive oil, salt and pepper.

Slide the sheet into the oven at 220 °C and stir halfway through. They should be tender and lightly golden.

Rinse the 200 g of quinoa in the fine-mesh strainer. Put it in the saucepan with 400 ml of salted water, bring to a boil, cover and cook over low heat until the water is absorbed.

Cut the 300 g of chicken into two thinner cutlets and season with salt and pepper. Cook them in the skillet with 1 tbsp of olive oil over medium-high heat, 5 to 6 min per side, until the juices run clear and the center reaches 74 °C.

Off the heat, leave the quinoa covered for 5 min, then fluff it with a fork.

Let the chicken rest for 3 min, then cut it into strips. Check that there's no pink left anywhere.

In the salad bowl, toss the quinoa, roasted veggies and chicken. Drizzle with 1 tbsp of balsamic vinegar, then adjust the salt and pepper.