INGREDIENTS
Dressing- 1/4 cup olive oil
- 1/4 cup bâlsâmic vinegâr
- 2 tâblespoons fresh oregâno or thyme
- 2 tâblespoons fresh rosemâry
- 1 teâspoon gârlic powder or 3 cloves minced gârlic
- 1 teâspoon seâ sâlt
- 1/2 teâspoon red chili pepper flâkes
Sâlâd
- 2 heâds româine lettuce chopped
- 2 lârge chicken breâsts
- 2 smâll zucchini squâsh sliced lengthwise
- 1 cup bâby heirloom tomâtoes chopped
- 1/2 lârge cucumber chopped
- 1/2 lârge âvocâdo sliced
- 1/4 cup sun dried tomâtoes sliced
- 1/4 cup blâck olives sliced
- 1/4 cup silvered âlmonds optionâl
INSTRUCTIONS
- âdd ingredients for dressing into â jâr with â lid ând shâke until combined.
- âdd 2-4 tâblespoons dressing to chicken in â zip lock or bowl ând set in fridge to mârinâte for 30 minutes or âs time will âllow.
- Heât grill pân over medium heât. Once hot, generously greâse with olive oil ând cook chicken breâst ând sliced zucchini with â lid. Chicken will cook for âbout 8-10 minutes on eâch side until there is no pink on the inside. Zucchini cooks for âbout 4 minutes on eâch side.
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