Zesty Roasted Chicken Salad [CEC]

Name: Zesty Roasted Chicken Salad [CEC]
Cuisine: Mediterranean
Ingredients: 1 lemon, peeled and cut into quarters; 3 garlic cloves; 1 whole (4 to 5 pounds) pasture-raised chicken; lemon-flavored olive oil, for the chicken, plus more for the salad; 1 large pinch fresh rosemary; 2 generous pinches sea salt; 2 generous pinches freshly ground black pepper; salad greens of your choice (I use lamb's lettuce or rocket), roughly 1 to 2 handfuls per person; 1 cup quinoa, cooked and cooled; 1 medium cucumber, peeled and diced; flesh of 1 ripe avocado, sliced; 1 cup chopped mushrooms; 2 carrots, grated; balsamic vinegar

4 steps

This dish takes salad to the next level. Juicy lemon- and garlic-roasted chicken is perfect on top of a super fresh salad bursting with flavor. This recipe lasts me for several lunches during the week and has even encouraged colleagues to skip dining out and join me. It leaves you feeling satisfied and happy.

Updated at: Tue, 14 Nov 2023 02:05:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1147.9 kcal (57%)

Total Fat77.6 g (111%)

Carbs22.2 g (9%)

Sugars4.7 g (5%)

Protein90.5 g (181%)

Sodium423.7 mg (21%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1lemon

peeled and cut into quarters

3garlic cloves

1chicken

whole, pasture-raised

lemon-flavored olive oil

for the chicken, plus more for the salad

1 pinchfresh rosemary

2 pinchessea salt

2 pinchesblack pepper

freshly ground

1salad greens

I use lamb's lettuce or rocket, roughly to 2 handfuls per person

1 cupquinoa

cooked and cooled

1cucumber

medium, peeled and diced

1avocado

flesh of, ripe, sliced

1 cupmushrooms

Instructions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Stuff the lemon quarters and the whole peeled garlic cloves inside the chicken. Drizzle olive oil over the chicken, then season it with generous pinches of rosemary, salt, and pepper. Roast the chicken in a baking dish for 1 hour and 30 minutes, until it's tender and golden brown on top, then set it aside while you prepare the salad.

Step 3

In a large bowl, toss together the greens, quinoa, cucumber, avocado, mushrooms, and carrots, then drizzle all with lemon-flavored olive oil and balsamic vinegar to taste, coating the salad evenly. Divide the salad between four serving plates. Carve up the chicken and add however much you like to each salad, then serve.

Step 4

Calories: 1270 per serving.