Ingredients
Scale
Sheet Pan Chicken and Veggies:
- 1 pkg boneless skinless chicken thighs, about 1 1/2 pounds
- 2 red bell peppers, 1 pound
- 2 red onions, 1 1/2 pounds
- 1 Tablespoon ground cumin
- 2 Teaspoons chili powder
- 1 Teaspoon chipotle chili powder
- 1 Teaspoon sea salt, or to taste
Salad Ingredients:
- 8 cups chopped romaine, washed and dried
- 2 cups halved cherry tomatoes, I used orange Sungolds
- 1 ripe avocado, sliced or diced
- 1/4 cup toasted pumpkin seeds
Cilantro Dressing:
- 1/4 cup chopped fresh cilantro
- 1 Teaspoon ground cumin
- 1 clove garlic, minced
- 1/3 cup freshly squeezed lime juice
- 1 Teaspoon sea salt, or season to taste
- 2 Teaspoons Dijon mustard
- 2/3 cup avocado oil, or olive oil
Instructions
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Prepare the bell peppers by coring them, slicing in half, and removing the seeds. Then slice them into 1/4-1/2″ slices lengthwise. For the onions, cut off both ends, and peel away the tough outer layer. Slice them in half from the top to the bottom, and lay the halves flat side down on the cutting board. Cut across them into 1/4-1/2″ half moon shaped slices.
- Place the chicken and prepared veggies on the lined baking sheet. Mix together the spices and sprinkle them over the top. Toss lightly to mix, and place in the oven to roast for 20-25 minutes, or until the veggies are crisp tender, and the chicken is no longer pink.
- While the chicken and veggies roast, prepare the salad ingredients, and place them into a large serving bowl.
- For the dressing place all the ingredients into a blender except the oil, and blend on low until combined. Drizzle in the avocado oil with the blender running until the dressing is completely emulsified, but with small pieces of cilantro remaining.
- When the chicken and veggies are done, remove them from the oven. When they’re cool enough to handle, cube/slice up the chicken and arrange them over the top of the salad, or toss the warm chicken and veggies together with the salad ingredients.
- Serve immediately with the dressing on the side, or toss as much as you’d like together with the salad.
Notes
The dressing recipe makes about 1 cup of dressing, and can be used on any salad of your choice as well.
To make this recipe into salad jars, layer 1/4 cup of dressing each into 4-32oz quart mason jars. Then top evenly with 1/4 of the veggies and chicken into each jar. And finally top the chicken and veggies with cherry tomatoes and divide the lettuce evenly. Secure the lids and store in the refrigerator for 4-5 days. Add the pumpkin seeds and avocado when you’re ready to eat the salad.
- Prep Time: 30 mins
- Cook Time: 20 mins