Colourful Veggie + Bean Salad with Grilled Chicken

Servings: 4
Prep time: 30 minutes
Cook time: 15 minutes
Calorie per serving of salad + chicken: 479
Macros: 47 carbs /15 fat /41 protein

Calories per serving of chicken + seasoning: 143
Macros: 2 carbs /3 fat /26 protein

Ingredients:

1 can black beans, rinsed and drained
1 can corn, drained
1/3 cup parsley, chopped
2 cups cherry tomatoes, halved
2 bell peppers, chopped
2 small zucchini, chopped
450 grams chicken breast (grilled using seasoning below)
olive oil spray

Dressing:

1/4 cup olive oil
3-4 Tbsp. lemon juice (based on preference)
3 cloves garlic, minced
1/2 tsp. cumin (you can add more if you like but the flavor can be strong)
1/2 tsp. hot sauce
1/4 tsp. paprika

Seasoning for chicken:

1 Tbsp. paprika
1/2 Tbsp. cumin
1/2 Tbsp. garlic powder

Instructions

  1. Mix together seasoning for chicken and coat both sides of chicken breast in it. I prefer to slice my chicken breast into thinner pieces so I can grill them all for the same length of time. If you don’t have a grill you can use a grill pan. I got mine from Ikea. Grill chicken breast till full cooked. Cooking time will depend on size and thickness of your chicken. Let your chicken breast rest before slicing it.
  2. In a large bowl add together the: black beans, corn, chopped parsley, tomatoes, bell peppers and zucchini.
  3. In a glass jar or small bowl all together all the ingredients for the dressing. Whisk together or shake your jar. I prefer a jar because I store the dressing in the jar for the duration of my meal prep and add it fresh each day.
  4. Mix salad together and portion into 4 equal servings. Serve with a quarter of the dressing and grilled chicken. You can top your chicken with fresh lemon or lime if desired.

The macros for this are based on freshly grated potatoes not frozen.

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