Grilled Chicken and Roasted Asparagus and Mushroom Salad with Dijon Vinaigrette

This Grilled Chicken and Roasted Asparagus and Mushroom Salad with Dijon Vinaigrette is a delicious and healthy meal that is packed with protein and vegetables. It’s easy to make and ready in just 30 minutes.

Cooking Equipment:

Large skillet Large bowl Baking sheet Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Asparagus, Mushroom Salad, Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bunch asparagus, trimmed and cut into 1

inch pieces

1 cup mushrooms, sliced

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking Instructions:

Preheat the oven to 400°F.

Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through.

Meanwhile, in a large bowl, combine the asparagus, mushrooms, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to combine.

Spread the vegetables on a baking sheet and roast in the preheated oven for 15 minutes.

In a small bowl, whisk together the Dijon mustard, white wine vinegar, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

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

Nutrition:

Calories: 495, Fat: 24g, Protein: 33g, Carbohydrates: 28g, Fiber: 6g, Sodium: 590mg

Rating:

Did You Know?

Ratatouille, a vegetable stew made from eggplant, zucchini, peppers, and other ingredients, is a classic example of French cuisine.