Grilled Chicken & Veggie Power Salad Bowl

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 6 cups mixed greens (spinach, arugula, and romaine)
• 1 red bell pepper, sliced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 medium carrot, shredded
• ¼ red onion, thinly sliced
• 1 avocado, sliced
• 1 cup grilled vegetables (zucchini, asparagus, and bell peppers)
• ¼ cup balsamic vinaigrette dressing

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Whisk the ingredients together well. Add the chicken breasts and coat them evenly with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours.
2. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Place the marinated chicken breasts on the grill. Cook for 6-7 minutes on one side until grill marks appear. Flip and cook for another 6-7 minutes or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
3. Prepare the Vegetables: While the chicken is grilling, wash and chop all salad ingredients: mixed greens, red bell pepper, cucumber, cherry tomatoes, carrot, and red onion. Rinse and dry the greens thoroughly.

Nutrition