Zucchini and Asparagus Salad with Parchment Baked Herb Chicken
Titles are hard. Like what am I supposed to call this salad? If you read my blog on Bloglovin’, the title is what is going to make you click through… or click “mark blog as read” without reading whatever valuable things it is I think I have to say (re: none). So I kind of shoved everything that is in this salad in the title.
I apologize for yet another dish with sorghum… and there is another one coming next week. I still have another bag and a half to incorporate into things. If you don’t have sorghum you can leave it out or sub quinoa or rice, but the carb is a nice touch to keep you full… sometimes salads lack that. Speaking of, I have been on the “have friends over for dinner and make killer salads” train the past few days and it has been lovely. It’s kind of nice to just follow another person’s recipe instead of trying to make something on your own.
I promise this recipe isn’t really as labor-intensive as it seems. Also, baking chicken in parchment is seriously like the secret key to making bomb-ass baked chicken. I really haven’t been loving chicken lately (I feel so burned out on like every protein source ever) but this kind of rekindled the flame.
- 10 cups arugula
- 3 boneless, skinless chicken breasts
- 1 cup uncooked sorghum
- 2 zucchinis, chopped
- 1 bunch asparagus, chopped
- 1 tbsp crushed garlic
- 1 tbsp chopped shallots
- 3 tbsp olive oil
- 1 tbsp za'atar
- 1 tsp garlic powder
- 1 tsp turmeric
- ¼ tsp pink himalayan sea salt
- ¼ tsp lemon pepper
- ¼ tsp crushed red pepper
- ½ cup tbsp white balsamic vinegar
- ¼ cup spicy brown dijon mustard
- 2 tbsp olive oil
- 2 tsp honey
- ½ tsp pink himalayan sea salt
- ½ tsp lemon pepper
- In a glass container or ziplock bag, mix 2 tbsp olive oil, za'atar, turmeric, garlic powder, turmeric, salt and pepper together.
- Place chicken in herb and olive oil mixture and coat evenly. Place in refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees.
- While oven is preheating, cook sorghum according to package instructions.
- Line a baking dish with parchment paper and place chicken on parchment paper. Fold over to make a pocket for the chicken. (I placed mine seam-down while cooking so it wouldn't pop open.)
- Place chicken in oven and cook 30-40 minutes or until a thermometer inserted reads 165 F.
- While chicken is cooking, place 1 tbsp olive oil, garlic and shallots in a large pan and sauté for one minute, or until fragrant.
- Add chopped zucchini and asparagus to pan and saute 5-6 minutes, until cooked. Sprinkle with crushed red pepper and place to side.
- Place cooked chicken on cutting board and allow to cool. Once chicken has cooled, chop into bite sized pieces.
- In a small dish, whisk together dressing ingredients.
- In a large salad bowl, add arugula and toss with sea salt and pepper.
- Add cooked sorghum, zucchini and asparagus mixture and chicken to arugula and coat with dressing.
- Note: You could also prepare individually each day for lunches!
Chat with me:
What do you use to read blogs (Bloglovin, RSS, etc.)? Do you hit “mark as read” or read posts? What bloggers do you love (besides me, of course)? Have you made any food blogger recipes lately?