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Organic Chicken & Roasted Vegetable Salad

with Potatoes, Bell Pepper, Red Onion & Feta

Organic Chicken & Roasted Vegetable Salad

Tender chicken tops a hearty salad of roasted potatoes, bell pepper, red onion, and feta for a colorful, satisfying meal with bright, savory flavor.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 1 teaspoon Dried Oregano
  • ½ cup Feta Cheese
  • 1.5 ounce Greek Vinaigrette
  • 2 ounce Mixed Greens
  • 10 ounce Organic Chicken Cutlets
  • ¼ ounce Parsley
  • 12 ounce Potatoes
  • 1 unit Red Onion

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • 1 teaspoon Olive Oil
  • Pepper
  • Salt
Organic Chicken & Roasted Vegetable Salad
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time40m
Calories580
Protein40g
Carbs47g
Fat27g
Tags:
Protein SmartCalorie SmartFiber SmartLow SugarNew
⚠️Allergens:
🥚Eggs🥛Milk

Swaps and substitutions

Skip the feta to make it egg- and dairy-free, and use a tangy vinaigrette without cheese for the same bright finish. For a vegetarian version, swap the chicken for grilled tofu or chickpeas while keeping the rest of the salad as is.

What to serve with it

Serve with warm crusty bread or a simple tomato soup if you want a more filling lunch. For a lighter plate, add sparkling water with lemon and a side of fresh fruit.

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