Tuesday, June 7, 2016

Grilled Italian Salad

     Ya know that one night when you need to make dinner and decide on "mustgo"...you know...everything in the cupboard must go!?  Whelp, I owe mustgo to the beautiful creation of Grilled Italian Salad.  It's amazing how all these flavors formed instant symbiotic relationships, resulting in the romantic flavors reminiscent of old Italy.  And your heart will be aflutter when I tell you that each of the 8 large servings are only 286 calories, 23g net carbs and 20.5g protein.  Might I suggest a thorough exam of your cupboards and see what you come up with!?  ;)

Ingredients for 8 servings~
1 pound Chicken Breasts marinated in Italian Dressing 30 minutes, grilled and diced
1/2 cup Better Body Foods Organic Quinoa, cooked according to directions
1 Tablespoon Better Body Foods Organic Coconut Oil, melted
1 net pound of Brussels Sprouts, trimmed and halved
Seasonings~Salt, Pepper, Onion Powder, Garlic Powder
16oz can drained Garbanzo Beans
14oz can drained Artichokes, diced
7oz can drained sliced Mushrooms
5oz fresh shredded Carrots
2.25oz can drained sliced Black Olives
1/2 cup Kraft Roasted Red Pepper Italian Dressing, plus extra for marinating
8oz Cherry Tomato's, cut in half
6oz sliced Avocado
1oz diced Purple Onion

     Marinate one pound Chicken Breast in Italian Dressing for 30 minutes, grill and dice.  Prepare 1/2 cup Quinoa per directions.  Melt Coconut Oil and toss with trimmed Brussels Sprouts and season as desired, spread on aluminum foil lined cookie sheet and bake at 425 for 40 min. Meanwhile add Garbanzo Beans, Mushrooms, Carrots, and Black Olives to large bowl, throw in diced Chicken, cooked Quinoa, roasted Brussels and 1/2 cup Italian Dressing~toss till thoroughly combined.  Garnish with diced Cherry Tomatoes, sliced Avocado and Purple Onion.  Enjoy  ;)

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