Grilled Chicken and Roasted Vegetable Salad
A vibrant, healthy meal featuring juicy grilled chicken, colorful roasted vegetables, salty feta, and a creamy lemon-tahini dressing. Perfect for a satisfying and flavorful low-carb lunch or dinner.
For 4 servings
Roast the vegetables.
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the zucchini, bell pepper, and eggplant with 2 tablespoons of olive oil, salt, and pepper.
- Arrange in a single layer.
- Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
TIPDon't overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two sheets if necessary.Prepare the chicken.
While the vegetables are roasting, pat the chicken breasts dry. In a bowl, toss them with 1 tablespoon of olive oil, dried oregano, salt, and pepper until evenly coated.
Make the lemon-tahini dressing.
In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, and minced garlic. Slowly whisk in the water, 1 tablespoon at a time, until the dressing is smooth and pourable. Season with a pinch of salt.
TIPIf the tahini seizes up and gets thick when you add the lemon juice, don't worry. Just keep whisking and adding water, and it will smooth out.Grill the chicken.
- Heat a grill pan or outdoor grill over medium-high heat.
- Place the seasoned chicken on the grill.
- Cook for 6-8 minutes per side, until grill marks appear and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
Assemble the salad.
Slice the rested chicken against the grain into strips. In a large serving bowl or on individual plates, create a bed of arugula. Top with the warm roasted vegetables.
Garnish and serve.
Arrange the sliced grilled chicken over the vegetables. Sprinkle with crumbled feta cheese. Drizzle generously with the lemon-tahini dressing and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, marinate the chicken for at least 30 minutes before grilling.
- 2Let the chicken rest before slicing to ensure it stays juicy.
- 3The dressing can be made ahead and stored in the refrigerator for up to a week.
- 4Feel free to swap the vegetables with others like broccoli, cauliflower, or red onion.
- 5This recipe is great for meal prep. Store the chicken, vegetables, and dressing in separate containers and assemble just before eating.
Adapt it for your goals.
Vegan
Replace the chicken with a block of firm, pressed tofu (cubed and roasted) or a can of chickpeas. Use a vegan feta cheese alternative.
ketoKeto
This recipe is naturally low-carb. Ensure your tahini has no added sugars and enjoy as is.
quickQuick
Use a store-bought rotisserie chicken and pre-chopped vegetables to cut down on prep and cook time.
high proteinHigh protein
Add 1/2 cup of cooked quinoa or chickpeas per serving to boost the protein and fiber content.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a high-quality lean protein that is essential for building and repairing muscle tissue, and helps keep you feeling full.
Rich in Fiber and Nutrients
The variety of vegetables like eggplant, zucchini, and bell peppers provides dietary fiber, vitamins, and minerals that support digestive health and overall wellness.
Contains Healthy Fats
Olive oil and tahini are great sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing inflammation.
Frequently asked questions
Yes, it's a very healthy and balanced meal. It provides lean protein from chicken, fiber and vitamins from the vegetables and arugula, and healthy fats from olive oil and tahini.
