Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

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.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Too many ingredients for one 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.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Has my photography class been paying off or what?

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.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

4.5 from 2 reviews
Zucchini and Asparagus Salad with Parchment Baked Herb Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 5 salads
Ingredients
Salad
  • 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
Dressing
  • 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
Instructions
  1. In a glass container or ziplock bag, mix 2 tbsp olive oil, za'atar, turmeric, garlic powder, turmeric, salt and pepper together.
  2. Place chicken in herb and olive oil mixture and coat evenly. Place in refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees.
  4. While oven is preheating, cook sorghum according to package instructions.
  5. 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.)
  6. Place chicken in oven and cook 30-40 minutes or until a thermometer inserted reads 165 F.
  7. While chicken is cooking, place 1 tbsp olive oil, garlic and shallots in a large pan and sauté for one minute, or until fragrant.
  8. Add chopped zucchini and asparagus to pan and saute 5-6 minutes, until cooked. Sprinkle with crushed red pepper and place to side.
  9. Place cooked chicken on cutting board and allow to cool. Once chicken has cooled, chop into bite sized pieces.
  10. In a small dish, whisk together dressing ingredients.
  11. In a large salad bowl, add arugula and toss with sea salt and pepper.
  12. Add cooked sorghum, zucchini and asparagus mixture and chicken to arugula and coat with dressing.
  13. 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?

15 comments on “Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

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Susie @ SuzLyfe on June 30, 2015 6:58 am

From food to blog questions–so full of it :D In answer to your questions: I use Bloglovin, and I read the posts. If I don’t read the blog, I don’t follow it. That said, there are times when I do have to pare down a little bit. No shame–everyone deserves my actual attention when I give it them!
I love that you are mixing up the salad with freshness and spice! za’tar is one of my favorite spice blends. Put it on Lavash or on eggs and your life will be forever changed!
Susie @ SuzLyfe recently posted…Desk Job Fitness: Combating Digital Eye Strain with e-Polette Glasses (Review)My Profile

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Cassie on July 3, 2015 1:04 am

I LOVE ZA’TAR. I need lavash in my life…

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Georgie on June 30, 2015 9:20 am

I love arugula as a salad base. I’ve been adding farro as a nice grain to keep me full/satisfied into my salads lately. I’m a big fan of bloglovin’ but I can’t always keep up with all my favorite bloggers. Usually I’ll read a ton once or twice a week.
Georgie recently posted…Mornings LatelyMy Profile

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Cassie on July 3, 2015 1:02 am

That’s how I am, too… I just follow too many!

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LIz on June 30, 2015 10:07 am

Yum! Looks great.
LIz recently posted…Stuffum Naturals Protein Cookie Dough SpreadMy Profile

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Kiley Smith on June 30, 2015 10:13 am

That looks absolutely delicious! I am always looking for healthy and fresh recipes!

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Lora on June 30, 2015 10:49 am

This just looks delectable! It has all my favorite things! :)
Lora recently posted…Embrace YOU and share your gift!!!My Profile

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Amanda on June 30, 2015 11:16 am

This sounds like the absolute perfect meal for me to make. Love that it involves so many of our favorite foods and looks simple enough for a busy mom like myself!

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Cassie on July 3, 2015 12:56 am

It was so simple, the fam will love it!

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Erin @ Her Heartland Soul on June 30, 2015 11:45 am

This looks delicious! Yum!
Erin @ Her Heartland Soul recently posted…White Summer Shift DressMy Profile

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Cassie on July 3, 2015 12:56 am

And so simple to make!

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Rachel @ athletic avocado on July 1, 2015 7:16 am

zuchinni and asparagus are so good right now! This looks awesome!
Rachel @ athletic avocado recently posted…Zucchini Bread Breakfast PizzaMy Profile

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Cassie on July 3, 2015 12:49 am

I know I can’t get enough of either!

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Cara's Healthy Cravings on July 3, 2015 7:55 am

Beautiful salad with lots of great summer ingredients and flavour, I love za’atar!
Cara’s Healthy Cravings recently posted…Two Super Summer SaladsMy Profile

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Chris on July 6, 2015 9:44 pm

This is my favorite first paragraph to a post ever. You’re seriously my favorite!

Comments are closed.