Chicken And Veggie Grain Salad Recipe By Tasty

Steps:

• In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Season chicken with salt and pepper.
• Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
• Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
• Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
• Enjoy!

Steps:

• Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
• Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!

Steps:

• Preheat oven to 425˚F (220˚C).
• On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
• On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
• Bake chicken and veggies in the oven for 15 minutes.
• Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
• Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
• Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
• Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
• Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
• Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
• Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
• To serve, pour out contents into a large bowl and mix everything together.
• Enjoy!

Steps:

• Make the chicken: Preheat the oven to 375°F (190°C).
• Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
• In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
• Transfer the skillet to the oven and cook the chicken for 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
• Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
• Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
• Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
• Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
• Slice the chicken, then divide among the salad bowls. Serve immediately.
• Enjoy!