NUTRITION

SERVINGS

INGREDIENTS

3.2 ounces Grilled Chicken Breast

1 cup Cauliflower florets

0.5 cup Red Bell Pepper, sliced

2 tablespoons Red Onion, diced

0.33 medium Avocado

0.25 cup Chobani Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

2 cups Mixed Greens

0.5 cup Blueberries

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets, sliced peppers, and onions with olive oil and a pinch of salt on the prepared baking sheet.

• 3

  Roast the vegetables for 20 minutes until the edges are tender and slightly caramelized.

• 4

  Season the chicken breast with salt and pepper then grill over medium-high heat until the internal temperature reaches 165°F.

• 5

  Whisk together the Chobani yogurt with a squeeze of fresh lime juice and chopped cilantro to create a smooth dressing.

• 6

  Slice the grilled chicken into thin strips and the avocado into wedges.

• 7

  Arrange the mixed greens in a large bowl and top with the warm roasted vegetables, grilled chicken, and avocado.

• 8

  Drizzle the creamy yogurt dressing over the salad and serve with the fresh blueberries on the side.