Grilled Chicken Thigh and Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad features golden-browned chicken thigh and vegetables with an herb dressing.
This salad features golden-browned chicken thigh and vegetables with an herb dressing. The chicken stays juicy and the vegetables turn sweet as they cook, making it a fresh yet satisfying choice for lunch or dinner.
Salads & light · 30 minutes to cook
Tips: Pat the chicken dry before grilling so it browns nicely on the outside.
Tips: Cut the vegetables into similar-sized pieces so they cook evenly.
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Ingredients (1 serving)
- Boneless chicken thighs — 150 g
- Kabocha squash — 50 g
- Red bell pepper — 40 g
- Onion — 30 g
- Romaine lettuce — 50 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Lemon juice — 1 tsp
- Honey — 0.5 tsp
- Rosemary — 0.5 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp