The Dodge Roasted Root Vegetable Salad
The Dodge Roasted Root Vegetable 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.
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!