Roast Vegetable Chicken Salad

Instructions

Preheat the oven to 380° F (190° C).

Wash and cube the sweet potato with the skin on. Then wash, peel, and cube the beet root. add to a large serving dish or bowl with some of the olive oil, balsamic, thyme, and garlic salt and Toss to combine.

Place on a large parchment paper lined baking tray spread these evenly over the entire pan. Place in the oven for about 75 minutes.

Cut up the onion and red bell pepper into medium sized pieces. Add to a large serving dish or bowl now toss these with some olive oil, balsamic, thyme, and garlic salt.

Place on a large parchment paper lined baking tray, spread the onion and pepper pieces evenly over the entire pan. Place in the oven for the last 30 minutes of the sweet potato and beet root’s cooking time.

While the vegetables are roasting prepare the salad. Cut the cucumber and divide evenly over 2 or 3 large salad bowls.

Butterfly the chicken breasts and coat with a little olive oil and salt & pepper. Cook on a hot grill about 5 minutes on each side. When cooked cut the chicken into strips.

When the vegetables are roasted, divide them evenly over the beds of salad and then top each with the chicken strips.

Macro (Per serving) Gram Kcal %
Protein 23 92 30.36
Carbohydrate 28 112 36.96
Fat 11 99 32.67
Total 303

Serves 3

Ingredients

  • 1 large sweet potato
  • 1 large beet root
  • 1 large onion
  • 1 large red bell pepper
  • 2 medium chicken breasts, skinless
  • 1 small cucumber
  • 6-8 cups of mixed green leaf lettuce
  • ¼ cup balsamic vinegar
  • ½ tsp thyme
  • ½ tsp garlic salt
  • 3 tbsp olive oil
  • Salt and pepper to taste

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