Roasted Vegetable Flat-Belly Salad

By Susi May

Published on 9/30/2016 at 4:27 PM

Roasted Vegetable Flat-Belly Salad

From Nicole Iizuka, POPSUGAR Food

INGREDIENTS

    • For the salad:
    • 1/2 red pepper, julienned
    • 3 petite carrots, quartered lengthwise
    • 1/4 acorn squash, sliced thin
    • 1/2 yellow squash, sliced into rounds
    • 1/2 zucchini, sliced into rounds
    • 1/4 red onion, large dice
    • 4 sprigs thyme
    • 1 teaspoon coconut oil
    • 1 boneless chicken breast, butterflied
    • 1/4 teaspoon pepper
    • 4 cups spinach
    • 2 tablespoons pumpkin seeds
    • For the dressing:
    • 2 tablespoons nonfat plain greek yogurt
    • 1/2 lemon, juiced
    • 1 teaspoon lemon zest
    • 1/4 teaspoon olive oil
    • 1/4 teaspoon chives, chopped
    • 1/8 teaspoon turmeric
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon water

    INSTRUCTIONS

    1. Preheat oven to 400°F and line a baking sheet with parchment paper.

    2. Cut 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.

    3. 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. Cut chicken in half and slice.

    4. To make dressing: Mix together yogurt, lemon juice, lemon zest, olive oil, chives, turmeric, cayenne, and water until thin enough to pour. If it's a little thick, add a touch more water, 1/4 teaspoon at a time.

    5. Assemble 2 plates with spinach, top with roasted vegetables, 4 ounces of chicken, and a sprinkle of pumpkin seeds. Drizzle with dressing and enjoy!