Roasted Vegetable salad cooking dish for flat belly
Flat-Belly cooking recipe
Total Time: 1 hour
For the salad:
1/2 red pepper,
julienned 3 petit carrots,
1/4 acorn squash, sliced thin
1/2 yellow squash,
sliced into rounds 1/2 zucchini,
sliced into rounds 1/4 red onion,
large dice 4 sprigs thyme
1 teaspoon coconut oil
1 boneless chicken breast,
butterflied 1/4 teaspoon pepper
4 cups spinach
2 tablespoons pumpkin seeds
For salad dressing:
2 tablespoons plain greek yogurt, non-fat
1/2 lemon, juiced
1 teaspoon lemon zest
1/4 teaspoon olive oil
1/4 teaspoon chives, chopped
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
1 tablespoon water
Preheat oven to 400ºF and line a baking sheet with parchment paper. Cut vegetables into similar sized thickness and lay vegetables out on baking sheet.
Break up thyme and sprinkle on top of the vegetables. Roast vegetables for 35 minutes until soft and cooked through.
While the vegetables are cooking, heat up a skillet over medium heat and add coconut oil. Slice chicken breast in half lengthwise and season lightly with pepper.
Cook chicken breast for 4 to 5 minutes on each side or until the internal temperature reaches 165ºF. Remove from heat and let cool. Cut chicken in half and slice.
To make dressing: Mix together yogurt, lemon juice, lemon zest, olive oil, chives, turmeric, cayenne, and water until pourable. If it’s a little thick, add a touch more water, 1/4 teaspoon at a time.
Assemble 2 plates with spinach, top with roasted vegetables, 4 ounces of chicken, and a sprinkle of pumpkin seeds.
Drizzle with dressing and enjoy!