Grilled Chicken and Roasted Cherry Tomato and Mushroom Salad with Dijon Vinaigrette

This Grilled Chicken and Roasted Cherry Tomato and Mushroom Salad with Dijon Vinaigrette is a delicious and healthy meal that is perfect for a summer day. The chicken is rubbed with a flavorful blend of herbs and spices, and the vegetables are roasted in the oven. The salad is then topped with a tangy Dijon vinaigrette.

Cooking Equipment:

Baking sheet Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Cherry Tomato, Mushroom, Dijon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes

1 cup mushrooms, sliced

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

2 tablespoons olive oil

Cooking Instructions:

Preheat the oven to 400°F.

In a small bowl, combine the olive oil, garlic powder, onion powder, oregano, basil, salt, and pepper.

Rub the mixture onto the chicken breasts and place them on a baking sheet.

Place the cherry tomatoes and mushrooms on the baking sheet.

Roast in the oven for 20 minutes, or until the chicken is cooked through.

Meanwhile, in a small bowl, whisk together the Dijon mustard, white wine vinegar, and olive oil.

Once the chicken and vegetables are cooked, assemble the salad.

Place the chicken, tomatoes, and mushrooms on a plate.

Drizzle the Dijon vinaigrette over the top.

Nutrition:

Calories: 495, Fat: 24g, Carbohydrates: 16g, Protein: 43g

Rating:

Did You Know?

Taramasalata, a dip made from fish roe, lemon juice, and olive oil, is a common appetizer in Greek and Turkish cuisine.