CHICKEN AND ROASTED VEGETABLE SALAD
What's the key to avoiding dry, flavorless breast meat? Marinade! Jazz up this chicken and vegetable salad with the same honey-mustard vinaigrette that gives zip to Honey-Mustard Salmon with Green Beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes.
- Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges.
Nutrition Facts : Calories 506 g, Fat 28 g, Fiber 9 g, Protein 39 g, SaturatedFat 4 g
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