The best way to get a ton of veggies in? Just pile them onto a salad. No main and side dishes needed here! Double bonus? They recipe is easily adapted to become vegetarian or vegan friendly – omit what you need to and you could even substitute a big spoonful of hummus in place of the dressing to make your salad creamier and add back in some protein. Voila! Just a few examples of easy peasy changes you can make to a simple recipe and turn it into whatever type of healthy, balanced meal you feel like!
Ingredients
For the chicken
- 1 lb. organic chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Himalayan sea salt
For the veggies
- 1 large zucchini
- 1 yellow squash
- 1 red pepper
- 2 cups fresh cherry tomatoes
- 1 red onion
- Any other veggies of choice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Himalayan sea salt
For the Tomato Vinaigrette
- 1 cup Muir Glen organic diced tomatoes, blended
- 1 tablespoon white vinegar
- 2 tablespoons extra virgin olive oil
- Dash fine Himalayan sea salt
- Dash ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 1/4 teaspoon cayenne pepper
Instructions
– Toss chicken in extra virgin olive oil and spices, set aside.
– Cut veggies and toss in oil and salt, set aside.
– Spray the grill and heat to 350 400 degrees.
– Place the chicken breasts on one side.
– On the other side place a layer of greased tin foil and place the veggies on top.
– Cook for about 7-8 minutes then flip over.
– Cook veggies until desired softness, and cook chicken until fully cooked.
– Make the dressing by combining ingredients in your high-speed blender and blending until smooth.
– Taste and adjust spices as needed.
– Serve with veggies warm or hot over a bed of spinach!
Thanks to Lexi’s Clean Kitchen for this recipe!
