Chicken & Fresh Veggie Salad With Lemon Pepper Vinaigrette Dressing
2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
oregano, to taste
1 cup cherry tomato (200 g), halved
1 cup carrot (110 g), shredded
1 cup yellow bell pepper (100 g), chopped
1 cup cucumber (130 g), sliced
1 cup red cabbage (100 g), shredded
mixed green, large handful
Roasted Shrimp & Veggie Salad with Chili Lime Vinaigrette Dressing
1 lb shrimp (455 g), peeled and deveined
1 cup cherry tomato (200 g), halved
1 cup carrot (110 g), shredded
1 cup yellow bell pepper (100 g), chopped
1 cup red onion (150 g), chopped
1 cup asparagus (125 g), chopped
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
oregano, to taste
lime juice, to taste
mixed green, large handful
Chili Lime Vinaigrette Dressing
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste
Lemon Pepper Vinaigrette Dressing
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon oregano
salt, to taste
Nutrition Info
Calories 634
Fat 32g
Carbs 37g
Fiber 8g
Sugar 20g
Protein 51g
How to Make It
1. Step
Preheat oven to 425˚F (220˚C).
2. Step
On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
3. Step
On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
4. Step
Bake chicken and veggies in the oven for 15 minutes.
5. Step
Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
6. Step
Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
7. Step
Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
8. Step
Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
9. Step
Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
10. Step
Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
11. Step
Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
12. Step
To serve, pour out contents into a large bowl and mix everything together.
