Roasted Vegetable and Za’atar Chicken Salad
A meal that is easy, tasty and filled with veggies is my ultimate favourite.
The chicken could easily be replaced with some organic eggs, or plant based protein such as tofu.
Fill your jar or glass container with this recipe, for an easy and portable meal anywhere at anytime.
What I love about veggies and chicken is that eating it cold is just as good warmed up.
Take it to work with you, or pack it up for the school lunch.
Enjoy.
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Roasted Vegetable and Za’atar Chicken Salad
Gluten Free — Meal prep friendly — High protein
Serves: 2
Prep: 10 mins
Cook: 25 mins
What you need
1 medium red onion
1 large red bell pepper
1 large orange bell pepper
2 heaped cups (130g) chopped cauliflower
6 small carrots
1 ½ tbsp. za’atar spice
1 tbsp. olive oil
2 small chicken breasts
Dressing
1 tbsp. of apple cider vinegar
½ tbsp. water
½ tbsp. olive oil
¼ tsp. za’atar spice
To serve
¼ cup (40g) feta cheese
¼ cup (12g) chopped parsley
What you need to do
- Preheat the BBQ and preheat the oven to 400°F (200°C).
Prepare and cut the vegetables into large bite-sized pieces. Keeping them uniform for even cooking. - Once the vegetables are chopped, place onto a baking sheet and drizzle with oil and sprinkle with za’atar spice, mix well…
