Grilled Chicken and Roasted Mushroom and Red Pepper Salad with Balsamic Vinaigrette

This Grilled Chicken and Roasted Mushroom & Red Pepper Salad with Balsamic Vinaigrette is an easy yet flavorful meal that can be prepared in under an hour! The combination of grilled chicken breast slices, roasted mushrooms & red peppers tossed in a tangy balsamic vinaigrette makes for a delicious Mediterranean-inspired dish that is sure to please!

Cooking Equipment:

Oven/Baking Sheet/Parchment Paper/Small Bowl/Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Mushroom, Red Pepper, Balsamic Vinaigrette, Healthy Meal

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

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 cups mushrooms, sliced

1 red bell pepper, sliced

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Cooking Instructions:

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

Rub the chicken breasts with olive oil and season with garlic powder, oregano, salt and pepper. Place on the prepared baking sheet and bake for 25-30 minutes or until cooked through.

Meanwhile, place the mushrooms and red bell pepper on a separate baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste. Roast for 15-20 minutes or until tender.

In a small bowl whisk together the balsamic vinegar and olive oil to make the vinaigrette dressing.

To assemble the salad, place the roasted vegetables on a plate or bowl along with the cooked chicken breast slices. Drizzle over the balsamic vinaigrette dressing before serving. Enjoy!

Nutrition:

Calories – 500; Fat – 25g; Carbohydrates – 20g; Protein – 40g

Rating:

Did You Know?

Arancini, an Italian dish made with fried rice balls filled with cheese or meat, is a popular dish in Mediterranean cuisine.