Grilled Chicken and Roasted Cauliflower and Broccoli Salad with Dijon Vinaigrette

This Grilled Chicken and Roasted Cauliflower and Broccoli Salad with Dijon Vinaigrette is a delicious and healthy meal that is sure to be a hit with the whole family. It’s packed with veggies and protein, and the tangy Dijon vinaigrette adds a delicious flavor.

Cooking Equipment:

Baking sheet Grill pan Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Chicken, Roasted Cauliflower, Broccoli, Red Onion, Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

1 head of cauliflower, cut into florets

1 head of broccoli, cut into florets

1 red onion, sliced

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons honey

Cooking Instructions:

Preheat oven to 400°F.

Place the cauliflower and broccoli florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Roast in the oven for 20 minutes, or until golden brown and tender.

Meanwhile, heat a grill pan over medium-high heat. Drizzle the chicken breasts with the remaining tablespoon of olive oil and season with salt and pepper. Grill the chicken for 5-7 minutes per side, or until cooked through.

In a small bowl, whisk together the Dijon mustard, white wine vinegar, and honey.

In a large bowl, combine the roasted cauliflower and broccoli, red onion, and grilled chicken. Drizzle with the Dijon vinaigrette and toss to combine.

Nutrition:

Calories: 437, Fat: 18g, Protein: 33g, Carbs: 33g, Fiber: 7g

Rating:

Did You Know?

American cuisine is influenced by many cultures, including Native American, European, African, and Asian cuisines.