Roasted Vegetable & Grilled Chicken Salad with Honey Balsamic Vinaigrette 

This salad is so versatile because you can use any roasted vegetables you want. Perfect with and without chicken. Also, it’s vegan/vegetarian/Whole30 compliant without the chicken and goat cheese and just as flavorful.

Ingredients for Salad 

2 large beefsteak tomatoes, sliced 

2-3 zucchini, chopped into medium sized cubes 

Seasoning blend for roasting: 3 tbsp kosher salt, 3 tbsp black pepper, 2 tbsp granulated onion & garlic, 1 ½ tbsp dried oregano and rosemary (or fresh if you prefer). 

Extra virgin olive oil 

Grilled chicken (recipe

Salad greens 

Goat cheese for topping, optional 

Ingredients for Dressing 

1 cup extra virgin olive oil 

¼ cup balsamic vinegar 

3 tbsp honey 

Salt and pepper to taste 


Preheat your oven to 440 degrees Fahrenheit. 

On a large baking sheet lined with parchment paper, arrange the vegetables so that they are in a flat, single layer. 

Sprinkle the seasoning blend over the vegetables, drizzle with olive oil and toss to evenly coat. 

Roast in the oven for 30-40 minutes (depending on the textures you prefer). 

Remove from the oven and set aside while you make the dressing. 

In a large bowl, combine all ingredients and season to taste (the dressing should be sweet and tangy with a strong olive oil flavor) 

Assemble your salad and serve while the vegetables and chicken are still warm.


Balsamic and lemon roasted chicken and vegetables.

Simply take a large oven tray and drizzle with olive or coconut oil before chopping a selection of veggies (Iused bell peppers, carrots, mushrooms, red onions and cherry plum tomatoes) and throwing them into the tray.

Next, add your chicken (I used organic, skinless thigh fillets) and mix everything together with your hands so it’s coated in the oil. Wash your hands thoroughly.

Drizzle over some balsamic vinegar and squeeze in some lemon juice, then sprinkle over some dried oregano and a few dried chilli flakes.

Put into the oven at 190 Celsius for about 30 mins, or when the chicken is cooked through and the vegetables are becoming crisps and a tiny bit charred around the edges in places. I stir once during this time, to make sure everything cooks evenly.

The tomatoes ‘melt’ into a lovely sauce with the balsamic vinegar, lemon juice and the oil and this also keeps the chicken nice and moist.

You can also add chopped new potatoes in with the chicken and veggies to make a complete meal in a tray-bake! I preferred to leave them out here, because I wanted to serve some portions with rice and others with noodles or potato wedges.

Roasted cauliflower and broccoli for dinner! So easy…

Crushed garlic
Olive oil
Chopped broccoli and cauliflower…
Toss it in a bowl to coat well with the oil and sprinkle with salt, onion powder, whatever seasoning you like. Spread on a baking sheet and bake at 425-450 for 10 minutes.