Antioxidant Roasted Veggie & Chicken Salad

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad bursting with skin-loving vitamins C and E from roasted bell peppers and carrots, paired with lean chicken for sustained energy. This Mediterranean-inspired Whole30 recipe (vegetarian-friendly), ready in about 35 minutes, pairs chicken breasts, bell peppers, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 390 cal/serving

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Ingredients

2 (5 oz) boneless chicken breasts
1 red, 1 yellow, sliced bell peppers
2 medium, julienned carrots
2 tbsp olive oil
1/2 tsp paprika
2 tbsp, chopped chives
1/2, juiced lemon
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss chicken breasts with 1 tbsp olive oil, paprika, 1/8 tsp sea salt, and 1/8 tsp black pepper. Bake for 18 minutes until internal temperature reaches 165°F (74°C).
Step 2: Toss sliced bell peppers and julienned carrots with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Roast for 20 minutes until edges are caramelized and tender.
Step 3: Slice cooked chicken and arrange on a plate. Top with roasted vegetables, drizzle with lemon juice, and sprinkle with chives.