Beet Orange Basil Vinaigrette with Roasted Asparagus & Chicken

SERVES: 4

Fresh seasonal veggies like asparagus, radishes, and greens are enhanced with this savory yet sweet Beet Orange Basil balsamic vinaigrette – finished with perfectly seasoned chicken that will keep you satisfied all spring long!

INGREDIENTS:

For the salad - 

• ½ cucumber, sliced thin
• 6 radishes, sliced thin
• 1 bunch asparagus, trimmed
• 2 cups spinach
• 1 cup arugula
• 1 cup baby kale
• 1 zucchini, sliced thin lengthwise

For the dressing - 

• 1/3 cup Medlie Beet Orange Basil
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• ½ lemon, juiced

For the chicken and marinade - 

• 4 chicken breasts
• ¼ cup olive oil
• Juice of 1 lemon
• ¼ tsp cayenne pepper
• 1 tsp oregano
• sea salt and pepper, to taste

 INSTRUCTIONS:

• Combine marinade ingredients in a plastic bag and marinate the chicken 30 minutes to 2 hours
• Preheat grill to medium heat
• Preheat the oven to 375 degrees
• Grill chicken for 5 minutes per side or until thoroughly cooked
• When the chicken is done cooking, wrap in aluminum foil & allow to sit for 5-10 minutes so that the meat has a chance to ‘rest’ and the juices redistribute before slicing
• Grill zucchini for 8 minutes, flipping halfway through
• Line a baking sheet with parchment paper
• Line asparagus on baking sheet and drizzle with 1 tbsp olive oil and 3 cloves of minced garlic
• Bake in oven for 25 minutes
• While the chicken is resting and the asparagus is finishing, make the dressing by combining all the dressing ingredients in a mason jar and shaking vigorously with the lid on to mix
• Assemble the salad by layering greens, radishes, cucumber, asparagus, grilled zucchini, and chicken; drizzle with the dressing and enjoy!
• Store leftovers in an airtight glass container – unused dressing will last up to two weeks in the refrigerator