Antioxidant Roasted Veggie & Chicken Salad
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 (vegetarian-friendly) ready in about 35 minutes pairs (5 oz) boneless chicken breasts, red, 1 yellow, sliced bell peppers, medium, julienned 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Antioxidant Roasted Veggie & Chicken Salad take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Antioxidant Roasted Veggie & Chicken Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, julienned carrots from drying out.
Can I substitute ingredients in Antioxidant Roasted Veggie & Chicken Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Antioxidant Roasted Veggie & Chicken Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Antioxidant Roasted Veggie & Chicken Salad vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
