Ingredients
16 oz organic chicken breast (4 oz for each serving)
1 tbsp fresh organic Italian parsley, chopped
1 cup yellow summer squash, diced medium
1 small delicata squash, cut into chunks (skin on)
2 medium zucchini, diced medium
1 medium sweet potato, peeled and diced medium
1 medium red bell pepper, diced medium
1 cup eggplant, peeled and diced medium
1 tbsp fresh thyme leaves, chopped
4 tbsp organic extra-virgin olive oil
2 tsp Lakanto® Golden Monkfruit Sweetener
Directions
1Pre-heat oven to 400°.
2In a large mixing bowl, toss together the roasting vegetables with extra-virgin olive oil, salt, garlic powder, and thyme leaves. Place vegetable mix on a sheet pan lined with parchment paper.
3Roast vegetables for 30 to 35 minutes until soft and appear to be slightly browned. Take vegetables out of the oven and rest until ready to serve.
4Heat grill or grill pan to medium-high heat.
5Rinse chicken and pat dry. Season with salt, garlic powder, lemon zest, and parsley. Lightly coat with extra-virgin olive oil.
6Place chicken on grill top-side down for 3 minutes. Then, pick it up and turn the chicken the opposite way on the same side for 5 more minutes. (This is what we call “crosshatch.”) Flip over and repeat the process. Chicken must be cooked to an internal temperature of 165°. Place your thermometer in the thickest part of the breast to take the correct temperature. When done, set aside chicken to rest for 5 minutes. Slice once cooled.
7Prepare dressing by whisking all the ingredients together in a small mixing bowl. Mix until sweetener is dissolved. Adjust seasoning as needed.
8Split arugula leaves between 4 plates and place roasted vegetables on top. Place each sliced chicken breast on top of salad.
