Time: 30 mins
Servings: 4
Ingredients:
- 454g Chicken Breast (skinless,boneless)
- 6g Italian Seasoning
- 184g Jasmine Rice (uncooked)
- 30 ml Extra Virgin Olive Oil
- 29ml Red Wine Vinegar
- Sea Salt & Black Pepper (to taste)
- 4 leaves Romaine (chopped)
- 2 stalks Celery (medium, sliced)
- 1 Carrot (medium, shredded)
- 298g Cherry Tomatoes (halved)
- 80g Red Onion (small, thinly sliced)
Directions:
- Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Lay the chicken breast on the baking sheet and sprinkle with Italian seasoning. Place in the oven for about 30 minutes, or until cooked through.
- Meanwhile, cook the rice according to the directions on the package.
- Whisk together the oil, red wine vinegar, and salt and black pepper.
- Divide the romaine lettuce, rice, celery, carrot, tomatoes, chicken, and redonion into bowls. Drizzle the dressing over top and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
More Flavour:
Add your choice of additional herbs and spices or substitute your favorite
salad dressing.
Additional toppings:
Add olives, avocado, cheese, sauerkraut, or kimchi.
Make it Vegan:
Use chickpeas, black beans, tofu, or tempeh instead of chicken.
Nutritional Info:
Amount per serving
Calories – 392
Fat – 10g
Carbs – 46g
Fiber – 4g
Sugar – 4g
Protein – 30g
