YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Roasted Delicata Squash Salad with Peppers and Zucchini
Enjoy a vibrant, hearty salad featuring tender grilled chicken paired with sweet roasted delicata squash, charred peppers, and zucchini. Enhanced with roasted mini red potatoes, crisp carrots, and refreshing cucumber slices, all lightly dressed with olive oil for a burst of flavor, this dish is a balanced and delightful meal ideal for a nourishing lunch.
INGREDIENTS
3 oz Chicken Breast (85g)
0.5 medium Delicata Squash (150g)
1 small Red Bell Pepper (50g)
1 small Zucchini (50g)
0.5 cup diced Mini Red Potatoes (70g)
0.25 cup shredded Carrots (30g)
0.5 cup sliced Cucumber (50g)
1 tbsp Extra Virgin Olive Oil (14g)
PREPARATION
Preheat your oven to 400°F (200°C). Toss diced mini red potatoes and slices of delicata squash with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast them for about 20-25 minutes until tender and slightly caramelized.
While the vegetables are roasting, preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and any preferred herbs.
Grill the chicken breast for approximately 5-6 minutes per side or until fully cooked and with a nice char. Once done, let it rest for a few minutes before slicing into strips.
On the grill, lightly char the red bell pepper and zucchini slices for about 2-3 minutes per side to enhance their flavors.
In a large bowl, combine the roasted delicata squash and potatoes with the grilled peppers, zucchini, shredded carrots, and cucumber slices.
Place the sliced grilled chicken on top of the vegetable mix. Drizzle with the extra virgin olive oil (or reserve some of the olive oil from roasting if desired) and toss lightly to combine if preferred.
Season with additional salt and pepper to taste, and serve immediately for a warm, satisfying salad.