Crisp greens topped with juicy herb-roasted chicken, caramelized winter vegetables, and a tangy mustard vinaigrette—comforting yet light.

4 Servings

430 Calories

42g Protein

26g Carbs

16g Fat

Ingredients

Chicken

• 1½ lb boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried rosemary

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

Winter Vegetables

• 2 cups Brussels sprouts, halved

• 1 cup butternut squash, cubed

• 1 cup carrots, sliced

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

Greens

• 6 cups mixed greens (kale, arugula, spinach, or romaine)

• Optional: 2 cups baby kale for extra winter heartiness

Mustard Vinaigrette

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tsp maple syrup or honey

• Salt & pepper to taste

Directions

1. Roast the VegetablesPreheat oven to 425°F (220°C). Toss Brussels sprouts, squash, and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, stirring once, until tender and caramelized.

2. Cook the ChickenWhile vegetables roast, rub chicken with olive oil, thyme, rosemary, garlic powder, salt, and pepper.Grill, pan-sear, or roast at 400°F for 18–22 minutes until internal temp reaches 165°F. Rest, then slice.

3. Make the DressingWhisk olive oil, Dijon, vinegar, maple syrup, salt, and pepper until smooth.

4. Assemble the SaladDivide greens into bowls or containers. Top with warm roasted vegetables and sliced chicken. Drizzle with vinaigrette just before serving.

Meal Prep Tips

• Store chicken, veggies, greens, and dressing separately for best texture.

• Keeps well for 4 days refrigerated.

• Reheat chicken and veggies slightly before adding to greens for a warm-cool contrast.