# What You'll Need:
→ Herb Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 tablespoon fresh parsley chopped
05 - 1 tablespoon fresh basil chopped
06 - 1 clove garlic minced
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad Components
10 - 2 cups cooked quinoa
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 tablespoons orange juice freshly squeezed
17 - 1 tablespoon lemon juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey or maple syrup
20 - 1/2 teaspoon Dijon mustard
21 - 1/4 teaspoon salt
22 - 1/8 teaspoon black pepper
# How-To Steps:
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 - Preheat grill or grill pan over medium heat. Grill chicken 6 to 7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes before slicing thinly.
03 - Rinse quinoa under cold water. Combine with 1.5 cups water in a saucepan, bring to boil, then simmer covered 15 minutes until liquid is absorbed. 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 smooth.
05 - Divide greens among four bowls. Arrange quinoa, orange segments, avocado, red onion, and sliced chicken on top. Drizzle with vinaigrette and garnish with toasted almonds.
