4.5
2 ratings

The Dodge Roasted Root Vegetable Salad

A hearty winter salad

Chef Ryan Dodge and the LifeCafe team of nutritionists took the hard work out of eating well by creating a menu that takes real, wholesome ingredients like this delicious roasted root vegetable salad.

Ingredients

  • 3 oz Cauliflower Rice, with olive oil and salt & pepper
  • 4 oz Garlic-Herbed Chicken, sliced
  • 1/3 Cup Broccoli Florets, raw
  • 1 oz Squash, roasted
  • 1 oz Zucchini, roasted
  • 1 oz Red Pepper, roasted
  • 1 oz Yellow Pepper, roasted
  • 1 oz Red Onions, roasted
  • 1 - 1 oz ladle Chicken Broth, for added moisture
  • 2 ea Grilled Artichoke, placed thoughtfully over top
  • 2 ea Yellow Tomato, placed thoughtfully over top
  • 1 oz Citrus Garlic Aioli, drizzled over top

Directions

Heat oven to 350ºF.

In a small bowl marinate the chicken breast in garlic, thyme and lemon for 30 minutes or overnight.

In a large oven-proof skillet roast the squash, zucchini, red pepper, yellow pepper, red onions in a little chicken broth for 45 minutes or until slightly browned. 

While the veggies are roasting heat a cast iron pan to medium heat and grill your chicken on both sides until it's cooked through. About 3 minutes per side.

Garnish with grilled or canned artichoke, yellow tomato and garlic aoili.

Enjoy!

 

Nutritional Facts
Servings1
Calories Per Serving621
Total Fat41g63%
Sugar6gN/A
Saturated9g43%
Cholesterol97mg32%
Protein32g63%
Carbs38g13%
Vitamin A154µg17%
Vitamin B120.4µg5.9%
Vitamin B61mg62%
Vitamin C239mg100%
Vitamin D0.2µg0.1%
Vitamin E1mg7%
Vitamin K24µg29%
Calcium143mg14%
Fiber11g44%
Folate (food)257µgN/A
Folate equivalent (total)257µg64%
Iron5mg30%
Magnesium165mg41%
Monounsaturated13gN/A
Niacin (B3)16mg78%
Phosphorus480mg69%
Polyunsaturated17gN/A
Potassium2216mg63%
Riboflavin (B2)0.5mg31.6%
Sodium477mg20%
Thiamin (B1)0.5mg31.1%
Trans0.1gN/A
Zinc4mg24%