Grilled Chicken and Roasted Bell Pepper and Zucchini Salad with Balsamic Vinaigrette

Grill, baking sheet, parchment paper

10

30

Mediterranean

Grilled Chicken, Roasted Bell Pepper, Zucchini, Balsamic Vinaigrette

lunch, dinner

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2 boneless skinless chicken breasts

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 zucchini, cut into slices

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

Preheat the grill to medium-high heat.

Rub the chicken breasts with olive oil and season with salt and pepper. Grill for 8-10 minutes per side or until cooked through. Set aside to cool.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the bell peppers and zucchini on the baking sheet and drizzle with olive oil. Season with salt and pepper to taste. Roast for 10-15 minutes or until tender. Set aside to cool slightly before assembling the salad.

To assemble the salad, place the grilled chicken on a plate or in a bowl along with the roasted bell peppers and zucchini slices. Drizzle with balsamic vinegar and season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Calories – 300; Fat – 15g; Carbohydrates – 15g; Protein – 25g

This Grilled Chicken and Roasted Bell Pepper & Zucchini Salad is an easy yet delicious meal that is packed full of flavor! It’s perfect for lunch or dinner any day of the week! Plus it’s healthy too!

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Spanakopita, a savory pastry filled with spinach, feta cheese, and onions, is a traditional dish in Greek cuisine.