Roasted Veggie Salad with Skinny Jalapeno Ranch Dressing

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Avocado
  • 1 Broccoli, medium
  • 1 Cauliflower, medium
  • 2 cups Kale
  • 1/2 Lemon, Juice of
  • 2 Pickled jalapenos

• Baking & Spices

  • 1 pinch Salt
  • 1/4 tsp Salt
  • 2 Salt and pepper
  • 1 Tablespoonranch spice mix

• Oils & Vinegars

  • 6 tsp Olive oil

• Nuts & Seeds

  • 1 Pistachios

• Dairy

  • 1 cup Greek yogurt, plain

• Liquids

  • 1 tsp Water

Found on robustrecipes.com

Description

Ingredients

• VEGGIES:
• 1 medium broccoli, cut into small florets
• 1 medium cauliflower, cut into small florets
• 2 teaspoons olive oil
• salt and pepper
• PAN SEARED CHICKEN:
• salt and pepper
• 1 tablespoon olive oil
• 2 chicken breasts
• FOR THE KALE:
• 2 cups kale, chopped
• 1 teaspoon olive oil
• pinch of salt
• SKINNY JALAPENO RANCH DRESSING:
• 1 cup plain Greek yogurt (I used fat free)
• 2 to 3 pickled jalapenos + 1 teaspoon brine (if you dont like spicy you can omit the jalapenos and brine for a plain ranch dressing)
• Juice of ½ lemon
• 1 to 2 teaspoons water
• ¼ teaspoon salt, or more to taste
• 1 tablespoonranch spice mix
• OPTIONAL TOPPINGS:
• Shelled pistachios
• Sliced avocado

Directions

• Preheat your oven to 400 degrees Fahrenheit. Add the broccoli and cauliflower to 1 large rimmed baking sheet or divide up among 2 smaller baking sheets. The veggies shouldnt be on top of each other. Sprinkle with the olive oil and salt and pepper. Toss to combine and lay the veggies in an even layer.
• Roast for 25 to 30 minutes, tossing every 10 minutes. The veggies should be nice and tender and slightly charred and crispy.
• PAN SEARED CHICKEN:
• While the veggies are roasting get the pan seared chicken going. Heat a medium skillet over medium heat. Add the oil and allow it to heat. Sprinkle the chicken breasts with salt and pepper on one side. Place the chicken breast, seasoned side down on the hot skillet. Sprinkle salt and pepper on other side of the chicken while its in the pan.
• Cook for 5 to 7 minutes per side. The chicken should release easily from the pan and have a nice char on the outside. The internal temperature should reach 160 degrees Fahrenheit. Once cooked remove the chicken and allow it to rest for 5 minutes. Slice into thick strips.
• FOR THE KALE:
• Add the kale to a medium sized mixing bowl along with the olive oil and salt. Use your clean hands to massage the kale until it breaks down a little. This step is really important to help the kale from being too tough and bitter. Set the kale aside until you are ready to assemble the salad.
• SKINNY JALAPENO RANCH DRESSING:
• To a blender add the Greek yogurt, jalapenos plus brine, lemon juice, 1 teaspoon water, and salt. Blend until everything is smooth. Add one more teaspoon of water if too thick.
• Add the ranch spice mix and pulse until the spices are well incorporated. Taste and adjust seasoning as needed. More salt or more ranch spice mix. Set aside.
• ASSEMBLE:
• Prepare any of the optional toppings, if using.
• Divide the kale between two bowls. To each bowl arrange each chicken breast, add a good helping of the roasted veggies and add the pistachios and or avocado, if using. Serve the ranch dressing in a small jar or salad container, or bowl with spoon to drizzle as needed. Serve immediately.
• NOTE: This salad is for 2 servings with the kale and the chicken breasts. However, you will probably have ranch dressing and some roasted veggies leftover (which is never a bad thing). They make a good salad on their own, just the two of them.