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Roasted Vegetable and Chicken SaladIt might seem like it is all cupcakes and cookies over here, but I promise it isn’t. I really do try to live by the 80/20 rule. 80% of the time we eat really clean, healthy, and with lots of veggies so that 20% of the time, we can indulge in those cupcakes and cookies. Or the occasional french fry. This Roasted Vegetable and Chicken Salad is a very good representation of what I make for dinner at least once or twice a week. It is easy, super healthy, and minimal clean up. All things that I really like when it comes to feeding my family of 5.

This “recipe” is really a method. I always have organic chicken in my fridge and freezer. I buy the vacuum sealed package (Bell and Evans is my favorite) and they are super easy to thaw. I look to see what I have in my produce drawer and what kinds of root vegetables I have. I mix and match and it always works. I make my own marinade and save some to dress the vegetables later. I find that when making dishes like this, a few very good ingredients go a long way. Fresh herbs really add flavor. Lemon. High quality honey or maple syrup. Extra virgin olive oil. Sea Salt. Mustard.

To add more interest, I add some nuts for crunch and sometimes a little cheese. I used to love blue cheese, but right now, I am taking a break. But I can get my husband to eat just about anything if there is some blue cheese on it. If you want, you can also put this under the broiler for a minute or two to get some more color on it.

Roasted Vegetable and Chicken Salad recipe

Chicken:

1/2 cup Dijon mustard
1/4 cup raw honey
1 Tablespoon chopped rosemary
2 minced garlic cloves
2 teaspoons Borsari salt (or regular salt and pepper)
1/2 cup olive oil
5 to 6 chicken breasts

Salad:

2 sweet potatoes, peeled and cut into chunks
3 carrots, peeled and cut into coins
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, peeled and sliced
Olive oil
Salt and pepper
Arugula
Blue cheese crumbles
Pistachios
White balsamic vinegar

Roasted Vegetable and Chicken SaladWhisk together Dijon, honey, rosemary, garlic, and Borsari salt.

Roasted Vegetable and Chicken SaladAdd olive oil.

Roasted Vegetable and Chicken Salad

Pour most of the marinade into a large plastic bag. If you would like, reserve some of the marinade to toss with the vegetables before you serve it. Add chicken to bag, marinade for 20 minutes or overnight. How ever long you have is fine.

sweet potato cut outsMy kids don’t really like sweet potatoes, and I am desperate for them to at least try them. I used a small cookie cutter to cut them into little flower shapes. They still don’t love them, but at least they tried them.

Roasted Vegetable and Chicken SaladLine a baking sheet with foil. Preheat oven to 400 degrees. Spread the vegetables out and drizzle with olive oil and salt and pepper.

Roasted Vegetable and Chicken SaladAdd the chicken and nuzzle them into between the vegetables.

Roasted Vegetable and Chicken SaladBake for 35 to 45 minutes. If the chicken is cooked before the root vegetables, take the chicken off of the pan and put on a plate covered with foil and let the vegetables cook longer.

Roasted Vegetable and Chicken SaladSometimes I serve the vegetables alongside and sometimes I toss everything together. Whatever you want to do. I added a good handful of arugula and drizzled some white lemon balsamic vinegar and olive oil over the greens and sprinkled with pistachios and blue cheese crumbles.

Roasted Vegetable and Chicken Salad

Roasted Vegetable and Chicken Salad

Ingredients

    Roast Chicken Breasts
  • 1/2 cup Dijon mustard
  • 1/4 cup raw honey
  • 1 Tablespoon chopped rosemary
  • 2 minced garlic cloves
  • 2 teaspoons Borsari salt (or regular salt and pepper)
  • 1/2 cup olive oil
  • 5 to 6 chicken breasts
  • Roasted Vegetables
  • 2 sweet potatoes, peeled and cut into chunks
  • 3 carrots, peeled and cut into coins
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, peeled and sliced
  • Olive oil
  • Salt and pepper
  • Arugula
  • Blue cheese crumbles
  • Pistachios
  • White balsamic vinegar

Instructions

  1. Whisk together Dijon, honey, rosemary, garlic, and Borsari salt. Add olive oil. Pour most of the marinade into a large plastic bag. If you would like, reserve some of the marinade to toss with the vegetables before you serve it. Add chicken to bag, marinade for 20 minutes or overnight. How ever long you have is fine.
  2. Line a baking sheet with foil. Preheat oven to 400 degrees. Spread the vegetables out and drizzle with olive oil and salt and pepper. Add the chicken and nuzzle them into between the vegetables. Bake for 35 to 45 minutes in a 400 degree oven. If the chicken is cooked before the root vegetables, take the chicken off of the pan and put on a plate covered with foil and let the vegetables cook longer.
  3. Sometimes I serve the vegetables alongside and sometimes I toss everything together. Whatever you want to do. I added a good handful of arugula and drizzled some white lemon balsamic vinegar and olive oil over the greens and sprinkled with pistachios and blue cheese crumbles.
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10 Responses to Roasted Vegetable and Chicken Salad

  1. Sarah Toasty says:

    The sweet potato flowers are such a good idea for kids! What a colorful and delicious meal, thanks for sharing!

  2. bit.ly says:

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  3. Kathy says:

    What a great dinner idea! These flavors all sound awesome.

  4. Loving the all in one method for a quick, healthy meal. I have to say, I love that you took the extra time to cut out the sweet potatoes!

  5. This looks delicious! And I love the sweet potato flowers – I’d do that just for myself. ;)

  6. […] Roasted Veggie and Chicken Salad. adapted from Baked Bree […]

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