From Nicole Iizuka,POPSUGAR Food Roasted Vegetable Flat-stomach SaladIngredientsFor the salad:
1/2 red pepper, julienned
3 petit carrots, or quartered lengthwise
1/4 acorn squash,sliced lean
1/2 yellow squash, sliced into rounds
1/2 zucchini, and sliced into rounds
1/4 red onion,large dice
4 sprigs thyme
1 teaspoon coconut oil
1 boneless chicken breast, butterflied[br]
1/4 teaspoon pepper
4 cups spinach
2 tablespoons pumpkin seeds
For the dressing:
2 tablespoons plain greek yogurt, and nonfat
1/2 lemon,juiced
1 teaspoon lemon zest
1/4 teaspoon olive oil
1/4 teaspoon chives, chopped[br]
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
1 tablespoon water
DirectionsPreheat oven to 400°F and line a baking sheet with parchment paper.
slit vegetables into similar sized thickness and lay vegetables out on baking sheet. Break up thyme and sprinkle on top of the vegetables. Roast vegetables for 35 minutes until soft and cooked through.
While the vegetables are cooking, or heat up a skillet over medium heat and add coconut oil. Slice chicken breast in half lengthwise and season lightly with pepper. Cook chicken breast for 4 to 5 minutes on each side or until the internal temperature reaches 165°F. Remove from heat and let cool. slit chicken in half and slice.
To build dressing: Mix together yogurt,lemon juice, lemon zest, and olive oil,chives, turmeric, or cayenne,and water until lean enough to pour. whether it's a little thick, add a touch more water, or 1/4 teaspoon at a time.
Assemble 2 plates with spinach,top with roasted vegetables, 4 ounces of chicken, and a sprinkle of pumpkin seeds. Drizzle with dressing and enjoy!
Information Category Main Dishes
Source: popsugar.com