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Hungry For Culture

Chicken Salad with Roasted Vegetables

This version of chicken salad is my take on more traditional recipes. In my version, I swap out mayonnaise with Greek yogurt and add in tons of roasted veggies to make this a nutritious and portable lunch that’s great by itself, as a wrap in Boston lettuce or on top of a salad. Ingredients: 4 boneless skinless chicken breasts 1 squash, chopped 2 sweet potatoes, washed and chopped with the skins on 2 onions, chopped 4 carrots, chopped 4 stalks celery, chopped 1 cup Greek yogurt ¼ cup olive oil 1 tablespoon garlic 2 teaspoons paprika Salt and pepper to taste Instructions: 
  1. On a sheet pan, drizzle olive oil all over. Mix in spices and garlic.
  2. Toss chicken, squash, sweet potatoes, onions, and carrots in the olive oil and spice mixture.
  3. Cover sheet pan and bake the chicken and vegetables at 350 degrees for 45 minutes.
  4. Remove the foil, mix the chicken and vegetables around in the pan so that everything cooks evenly. Bake for another 15 minutes with the foil off or until the chicken is fully cooked and the sweet potatoes are fork tender.
  5. Remove cooked chicken and vegetables from oven to cool.
  6. Add Greek yogurt to a large bowl. Chop cooled chicken breasts and add to the bowl with the roasted vegetables.
  7. Toss in chopped celery
  8. Enjoy!

Chicken Salad with Roasted Vegetables

·
Beginner

Recipe by

HungryForCulture
Servings

2 servings

Prep time

10 min

Cooking time

—

Calories

250/300 kcal

These healthy fruit bowls make a nutritious breakfast, snack, or even a light dessert option. You can prepare the fruit bowls in advance and store them covered in the refrigerator for up to a day. However, it’s best to add the banana slices just before serving to prevent them from browning. Experiment with different toppings such as granola, dried fruits, or a drizzle of almond butter for added variety and flavor. Enjoy them any time of day for a refreshing and satisfying treat!

Ingredients

  • 1 cup mixed berries (such as strawberries, blueberries, raspberries)
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup mixed nuts (such as almonds, walnuts, pecans), chopped
  • 1 ripe banana, sliced
  • 1/4 cup Greek yogurt (optional)
  • 1 tablespoon honey or maple syrup (optional)
  • Fresh mint leaves for garnish (optional)

Directions

  1. Prepare the Fruit: Wash the berries thoroughly under cold water and pat them dry with a paper towel. If using strawberries, remove the stems and slice them into halves or quarters.
  2. Assemble the Bowls: Divide the mixed berries evenly between two serving bowls. Arrange the sliced banana on top of the berries.
  3. Add Coconut and Nuts: Sprinkle the unsweetened coconut flakes and chopped mixed nuts over the fruit in each bowl, distributing them evenly.
  4. Optional Yogurt Drizzle: If desired, add a dollop of Greek yogurt on top of each fruit bowl. Drizzle with honey or maple syrup for a touch of sweetness.
  5. Garnish and Serve: Garnish the fruit bowls with fresh mint leaves for a burst of freshness and color. Serve immediately and enjoy!

Notes

Feel free to customize these fruit bowls with your favorite fruits and nuts. Kiwi slices, mango chunks, or pineapple tidbits would make excellent additions. To make this recipe vegan-friendly, omit the Greek yogurt or use a dairy-free alternative such as coconut yogurt. For added protein and fiber, consider sprinkling chia seeds or flaxseeds over the fruit bowls.

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