Arugula Salad with Roasted Veggies & Grilled Chicken
(Recipe 2 servings)
First thing to start is by roasting the vegetables:
1. Preheat oven to 400 degrees Farenheit.
2. Peel and chop into cubes 1 sweet potato & 1 yam; boil in medium pot for 5-7 minutes until fork tender
3. While those are cooking, clean and trim 10 asparagus
4. On a large baking sheet, add the asparagus and season with about 1 Tbsp olive oil, 1-2 garlic cloves, sea salt and fresh ground black pepper (to taste).
5. Once the sweet potato and yam are fork tender, transfer the cubes onto the same baking sheet. Season these with 1-2 Tbsp olive oil, small amounts of cayenne pepper, black pepper, and sea salt.
6. Roast these veggies for 15-20 minutes, until potato and yam are browned and asparagus is tender. (Sometimes for the last minute I will put the oven on broil to make a nice crust)
Grill chicken breasts:
While the vegetables are roasting, season 2 chicken breasts with 1/2 of a lemons juice and sprinkle each side with fresh black pepper, garlic powder, onion powder and salt. Cook each side on a medium-medium high heat grill pan for 7-8 minutes, until brown and cooked through.
Assemble salad:
1. For the greens, I used a bag of fresh arugula (1/2 bag for each person)
2. Once vegetables and chicken have cooled, top each serving of arugula with half roasted vegetables (chop asparagus spears) and a sliced chicken breast.
3. Top each salad with 1-2 Tbsp raw pumpkin seeds and 1-2 Tbsp raw sunflower seeds.
4. (Optional) If you need a dressing, a mix of lemon juice, agave, olive oil, and pepper is a great option. However, I did not need a dressing since the chicken and veggies were all seasoned.
*This salad works very well without chicken as well if you are a vegetarian or vegan or also if it is being used as a side salad!*
