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Italian Roasted Chicken and Vegetable Salad

Italian Roasted Chicken
and Vegetable Salad

Italian Roasted Chicken and Vegetable Salad

Ingredients:

  • 2 bone-in organic chicken breast halves (about 2 lb. total)
  • 1 cup fresh baby carrots
  • 1 medium onion cut into wedges
  • 2 medium zucchini, cut into 1-inch chunks
  • 1 medium red, orange or green sweet pepper, cut into 1-inch chunks
  • 8 oz. fresh mushrooms
  • 2 Tbsp. avocado oil
  • 6 Tbsp. olive oil
  • ¼ tsp. Himalayan sea salt
  • ¼ tsp. black pepper
  • 2 Tbsp. balsamic vinegar
  • 2 cloves of garlic minced
  • 2 tsp. dried Italian seasoning, crushed
  • 8 oz. Mediterranean-blend salad greens

Directions:

  1. At least 3 hours before cooking mix together in a large sized bowl 3 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1 clove of garlic and 1 tsp. of Italian seasoning. Place the chicken breasts in the bowl, cover with plastic wrap and allow to marinade in the refrigerator.

  2. Preheat the oven to 375° Coat a shallow cooking pan with the avocado oil.

  3. In a medium sized bowl mix the 3 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1 clove of garlic and 1 tsp. of Italian seasoning. Place all the chopped vegetables in the marinade for 30 minutes.

  4. Arrange the chicken, skin side up, on one half of the roasting pan and the vegetables in one layer on the other half of the pan.

  5. Sprinkle everything with the salt and pepper.

  6. Roast uncovered for 45 minutes or until the chicken is done (170°F). Allow the chicken to rest until it becomes cool enough to handle.

  7. On a separate plate, remove and discard chicken skin and bones. Shred the chicken using 2 forks.

  8. Arrange salad greens on a platter. Spoon the chicken, juices and vegetables over the greens and enjoy!

References

by-living-health

Recipe by Living Health