Herb Grilled Chicken Plate with Roasted Veggies & Crisp Salad

Assembling the Plate

1. While the chicken rests, prepare the salad. In a large bowl, toss 4 cups of mixed salad greens (such as arugula, spinach, or lettuce) with 1/2 sliced cucumber and 1/2 cup cherry tomatoes, halved. For extra flavor, drizzle with 1 tablespoon of balsamic vinegar, or use your favorite salad dressing.
2. Once the chicken has rested, slice it against the grain into thin strips. This helps the chicken remain tender and juicy while making it easier to eat.
3. To serve, place the sliced grilled chicken on a plate next to the roasted vegetables. Add a generous portion of the fresh salad alongside the chicken and vegetables. This creates a balanced meal with a variety of textures and flavors, from the crisp salad to the tender chicken and caramelized vegetables.

Serving Suggestions

• For added flavor, sprinkle some crumbled feta cheese or goat cheese over the salad.
• If you prefer a heartier meal, serve the plate with a side of quinoa, couscous, or rice to complement the chicken and vegetables.
• Drizzle some extra balsamic vinegar or a squeeze of fresh lemon juice over the chicken for a burst of brightness.

Notes

• If you prefer a lighter dressing, try using a simple lemon vinaigrette made from olive oil, lemon juice, salt, and pepper to dress the salad.
• You can easily customize the roasted vegetables based on what you have on hand. Broccoli, sweet potatoes, or mushrooms also work wonderfully in this dish.
• This dish can be made ahead by marinating the chicken and prepping the vegetables in advance. Store them separately in the refrigerator until ready to cook. The salad should be assembled just before serving for the freshest taste.