Grilled Chicken and Roasted Vegetable Salad

1. 1
   prep · ~5 min

   Preheat oven and prep the vegetables.

   1.Preheat oven to 425°F (220°C).

   2.On a baking sheet, toss bell pepper chunks, zucchini slices, cherry tomatoes, and red onion wedges with 2 tbsp olive oil, 2 minced garlic cloves, half the salt, black pepper, and dried oregano.

   3.Spread vegetables in a single layer.

   TIPDon't crowd the pan — vegetables need space to roast, not steam.
2. 2
   roast · ~25 min

   Roast the vegetables until caramelized.

   Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through. Vegetables should be tender with charred edges.

   TIPRoast until you see dark brown spots on the edges — that's where the flavor lives.
3. 3
   prep · ~5 min

   Season the chicken breasts.

   1.Pat the chicken breasts dry with paper towels.

   2.In a small bowl, mix remaining salt, smoked paprika, and remaining minced garlic.

   3.Rub the mixture evenly over both sides of each chicken breast.

   4.Drizzle with 1 tbsp olive oil and rub to coat.

   TIPBring chicken to room temperature for 10 minutes before grilling for even cooking.
4. 4
   grill · ~15 min

   Grill the chicken until cooked through.

   1.Heat a grill pan or outdoor grill over medium-high heat.

   2.Place chicken breasts on the hot grill.

   3.Cook for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).

   4.Transfer to a cutting board and rest for 5 minutes.

   TIPDon't move the chicken for the first 4 minutes — it releases naturally when a good sear forms.
5. 5
   mix · ~2 min

   Make the lemon dressing.

   In a small bowl, whisk together the remaining 1 tbsp olive oil and fresh lemon juice until emulsified. Season with a pinch of salt and black pepper.

   TIPWhisk vigorously until the dressing looks cloudy and slightly thickened — that's how you know it's properly emulsified.
6. 6
   assemble · ~3 min

   Assemble the salad.

   1.Arrange chopped romaine lettuce and diced cucumber on a large platter or in a serving bowl.

   2.Top with the roasted vegetables.

   3.Slice the rested chicken breast against the grain into strips.

   4.Arrange chicken slices over the vegetables.

   5.Drizzle with lemon dressing.

   TIPSlice against the grain for the most tender bite — look for the lines in the meat and cut perpendicular to them.
7. 7
   garnish · ~1 min

   Garnish with fresh parsley and serve.

   Scatter chopped fresh parsley over the assembled salad. Serve immediately while the chicken and roasted vegetables are still slightly warm.

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