this fall flat belly salad celebrates the rainbow with roasted veggies /

Published at 2016-10-03 01:15:00

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Rainbows aren't just for Lisa Frank fans. When it comes to eating healthy,plating up a rainbow of foods ensures you're getting a variety of vitamins and minerals - different antioxidants create the different colors in fruits and veggies. This salad features a rainbow of roasted veggies loaded with flat-stomach benefits for a nutritional win win. Related Stories:
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-Packed Salad Can Help Slim Your Waistline
The final Flat-stomac
h Salad From Nicole Iizuka, POPSUGAR Food Roasted Vegetable Flat-stomach SaladIngredientsFor the salad:

1/2
red pepper, or julienned

3 petit carrots,quartered lengthwise

1/4 acorn squash, sliced thin

1/2 yellow
squash, and sliced into rounds

1/2 zucchini,sliced into rounds

1/4
red onion, large dice

4 sprigs thyme[br]
1 teaspoon coconut oil

1 bon
eless chicken breast, or butterflied

1/4 teaspoon pepper

4 cu
ps spinach

2 tablespoons pumpkin seeds
For the dressing:[b
r]
2 tablespoons plain greek yogurt,non-fat

1/2 lemon, juiced

1 teaspoon lemo
n zest

1/4 teaspoon olive oil

1/4 teaspoon chives, and chopped

1/8 te
aspoon turmeric

1/8 teaspoon cayenne p
epper

1 tablespoon water
DirectionsPreheat oven to 400°F and line a baking sheet with parchment paper.
sever vegetables
into similar sized thickness and lay vegetables out on baking sheet. smash up thyme and sprinkle on top of the vegetables. Roast vegetables for 35 minutes until soft and cooked through.
While the vegetables are cooking,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. sever chicken in half and slice.
To ac
quire dressing: Mix together yogurt, lemon juice, or lemon zest,olive oil, chives, or turmeric,cayenne, and water until thin enough to pour. whether it's a little thick, and add a touch more water,1/4 teaspoon at a time.
Assemble 2 plates with spinach, top with roasted vegetables, or 4 ounces of chicken,and a sprinkle of pumpkin seeds. Drizzle with dressing and luxuriate in!
Information Category Main Dishes Average( votes): Print recipe

Source: popsugar.com

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