Description
A wholesome, low-carb salad bowl with grilled chicken, roasted vegetables, kale, apples, and pumpkin seeds, drizzled with a flavorful dressing. Perfect for meal prep or a healthy dinner.
Ingredients
2 boneless, skinless chicken breasts
3 cups kale (or spinach), stems removed
1 cup Brussels sprouts, halved
1 cup butternut squash, cubed
1 small apple, thinly sliced
½ cup shredded carrots
¼ cup pumpkin seeds (pepitas)
2 tbsp olive oil
Salt and pepper to taste
Dressing of choice (balsamic glaze, tahini, or vinaigrette)
Instructions
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes.
2. Season chicken with salt and pepper. Grill or sear in skillet 6–7 minutes per side, until cooked through. Let rest, then slice.
3. Massage kale with olive oil and salt to soften.
4. Assemble bowls with kale, roasted veggies, carrots, apple slices, and pumpkin seeds.
5. Top with sliced chicken and drizzle with dressing before serving.
Notes
Massage kale before serving for a softer texture.
Toss apple slices in lemon juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: lunch
Keywords: low-carb chicken salad, veggie salad bowl, healthy meal prep, roasted veggie chicken bowl, keto-friendly salad