The Dodge Roasted Root Vegetable Salad

Name: The Dodge 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

Natalie Lobel|Nov. 29, 2017 4:51 pm EST

4.5 (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

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!