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

This Grilled Chicken and Roasted Zucchini and Red Pepper Salad with Balsamic Vinaigrette is a delicious and healthy meal that is packed with protein and vegetables. It’s easy to make and ready in just 35 minutes!

Cooking Equipment:

Baking sheet Skillet Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Zucchini, Red Pepper, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

2 zucchinis, sliced

1 red pepper, sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the sliced zucchini and red pepper on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium-high heat.

Season the chicken breasts with garlic powder, oregano, salt, and pepper.

Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through.

In a small bowl, whisk together the balsamic vinegar and remaining tablespoon of olive oil.

Once the vegetables are done roasting, assemble the salad by combining the roasted vegetables, grilled chicken, and balsamic vinaigrette.

Nutrition:

Calories: 495, Fat: 24g, Protein: 33g, Carbohydrates: 28g, Fiber: 5g, Sodium: 590mg

Rating:

Did You Know?

The mezze platter, a selection of small dishes served as an appetizer or snack, is a popular feature of Mediterranean cuisine, particularly in countries such as Greece and Turkey.