The Dodge Roasted Root Vegetable Salad

The Dodge Roasted Root Vegetable Salad
4.5 from 2 ratings
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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.
Servings
1
servings
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
  1. Heat oven to 350ºF.
  2. In a small bowl marinate the chicken breast in garlic, thyme and lemon for 30 minutes or overnight.
  3. 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.
  4. 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.
  5. Enjoy!
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