Grilled Chicken and Roasted Butternut Squash Arugula Salad with Dijon Vinaigrette

This Grilled Chicken and Roasted Butternut Squash Arugula Salad with Dijon Vinaigrette is a delicious and healthy meal that is packed with protein and vegetables. It takes only 10 minutes to prepare and 25 minutes to cook, making it a great weeknight dinner.

Cooking Equipment:

Baking sheet Large bowl Measuring spoons Knife Cutting board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Grilled Chicken, Roasted Butternut Squash, Arugula, Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 butternut squash, peeled and cubed

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups arugula

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking Instructions:

Preheat oven to 400°F.

Place chicken breasts on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake for 20 minutes.

Meanwhile, place cubed butternut squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake for 25 minutes.

In a large bowl, combine arugula, olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Toss to combine.

Once chicken and butternut squash are cooked, add to the bowl with the arugula and toss to combine.

Serve and enjoy!

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbohydrates: 44g, Fiber: 8g, Sugar: 8g

Rating:

Grilled Chicken and Roasted Butternut Squash Arugula Salad with Dijon Vinaigrette

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