Grilled Chicken and Roasted Artichoke and Asparagus Salad with Lemon Vinaigrette

This Grilled Chicken and Roasted Artichoke and Asparagus Salad with Lemon Vinaigrette is a delicious and healthy meal that can be prepared in just 30 minutes. Roast the artichoke and asparagus in the oven while you cook the chicken in a skillet. Top with a zesty lemon vinaigrette for a flavorful and nutritious meal.

Cooking Equipment:

Baking sheet Skillet Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Artichoke, Asparagus, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 chicken breast

1/2 cup artichoke hearts, chopped

1/2 cup asparagus, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 375°F.

Place the artichoke hearts and asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 15 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium-high heat.

Season the chicken breast with garlic powder, oregano, salt, and pepper.

Place the chicken in the skillet and cook for 5-7 minutes per side, or until cooked through.

In a small bowl, whisk together the lemon juice and remaining tablespoon of olive oil.

To assemble the salad, place the roasted artichoke and asparagus on a plate. Top with the grilled chicken and drizzle with the lemon vinaigrette.

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbohydrates: 44g, Fiber: 10g

Rating:

Did You Know?

The use of citrus fruits, such as lemons and oranges, is a common feature of Mediterranean cuisine, particularly in dishes from the southern regions.