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 is easy to make. The grilled chicken and roasted vegetables are tossed with a zesty lemon vinaigrette for a flavorful and nutritious dish.

Cooking Equipment:

Baking sheet Small bowl Whisk

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:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup artichoke hearts, drained and chopped

1/2 cup asparagus, trimmed and cut into 1

inch pieces

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 tablespoons olive oil

Cooking Instructions:

Preheat the oven to 400°F.

Place the chicken breasts on a baking sheet and brush with olive oil. Sprinkle with garlic powder, oregano, salt, and pepper.

Bake for 20 minutes, or until the chicken is cooked through.

Meanwhile, place the artichoke hearts and asparagus on a separate baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast for 15 minutes, or until the vegetables are tender.

In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil.

To assemble the salad, place the roasted vegetables and grilled chicken on a plate. Drizzle with the lemon vinaigrette.

Nutrition:

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

Rating:

Did You Know?

Tabouli, a salad made from parsley, bulgur wheat, and other ingredients, is a popular dish in Middle Eastern cuisine.