Grilled Chicken and Roasted Zucchini and Mushroom Salad with Lemon Vinaigrette

This Grilled Chicken and Roasted Zucchini & Mushroom Salad with Lemon Vinaigrette is an easy yet delicious meal that is packed full of flavor! The combination of grilled chicken breast strips, roasted zucchini slices & mushrooms all tossed together with a tangy lemon vinaigrette makes this salad irresistible! It’s perfect for lunch or dinner any day of the week!

Cooking Equipment:

Baking Sheet(s), Small Bowl(s), Whisk/Spoon/Fork/Knife/Cutting Board, Large Bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Zucchini, Mushroom Salad, Lemon Vinaigrette

Meal:

Main Course

Cooking Method:

Baking & Roasting

Dietary Restrictions:

Gluten Free

Servings:

Ingredients:

2 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 zucchinis, sliced into rounds

8 ounces mushrooms, sliced into quarters

2 tablespoons olive oil For the Lemon Vinaigrette:

2 tablespoons olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, combine the olive oil, garlic powder, oregano, salt and pepper. Rub the mixture onto the chicken breasts until evenly coated. Place on the prepared baking sheet. Bake for 20 minutes or until cooked through. Set aside to cool slightly before slicing into strips.

In a large bowl combine the zucchini slices and mushrooms with the remaining olive oil and season with salt and pepper to taste. Spread out onto another parchment lined baking sheet in an even layer. Roast in preheated oven for 15 minutes or until golden brown and tender.

To make the vinaigrette whisk together all of the ingredients in a small bowl until combined then set aside until ready to use.

To assemble the salad place all of the ingredients in a large bowl then drizzle with desired amount of vinaigrette before serving immediately or storing in an airtight container for up to 3 days in refrigerator for later use.

Nutrition:

Calories: 495; Fat: 28g; Carbohydrates: 17g; Protein: 38g; Sodium: 725mg

Rating:

Did You Know?

Italian breakfasts are usually light, consisting of a cappuccino and a pastry or a slice of bread with jam or honey.