GOLD SALAD BOWL RECIPES

Name: Balsamic Chicken Protein Bowl with Spaghetti Squash
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 3 each Roma tomatoes, 1/4" dice; 1/4 each red onion, 1/4" dice; 2 tbsp basil, chiffonade; 1 tbsp balsamic vinegar; 1 tbsp extra virgin olive oil; 1/2 each lemon juice, fresh; 2 each green zucchini, cut into sticks; 2 cups broccolini, chopped in half; 2 cups button mushrooms, sliced; 2 cups Brussel sprouts, quartered; 1 each yellow pepper, cut into strips; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 tsp garlic powder; 2 each spaghetti squash, halved, cooked and the flesh scraped out; 1 ea salt and pepper to taste; 1.5 lbs boneless, skinless chicken thighs; 1 tsp garlic powder; 2 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar, for glazing; 1 ea salt and pepper to taste

15 DELICIOUSLY HEALTHY PROTEIN BOWL RECIPES - FRESH MENU PLA…

Provided by ChefMatt

Categories Dinner Entree

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 21

Ingredients

3 each Roma tomatoes, 1/4" dice
1/4 each red onion, 1/4" dice
2 tbsp basil, chiffonade
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 each lemon juice, fresh
2 each green zucchini, cut into sticks
2 cups broccolini, chopped in half
2 cups button mushrooms, sliced
2 cups Brussel sprouts, quartered
1 each yellow pepper, cut into strips
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
2 each spaghetti squash, halved, cooked and the flesh scraped out
1 ea salt and pepper to taste
1.5 lbs boneless, skinless chicken thighs
1 tsp garlic powder
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar, for glazing
1 ea salt and pepper to taste

Steps:

Bruschetta
Vegetables
Balsamic Reduction
Balsamic Chicken

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POT…

Best Classic Potato Salad Recipe - How to Make Easy Pot… image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free low sugar nut-free vegetarian birthday Father's Day feed a crowd Fourth of July picnic Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 lb. Yukon Gold potatoes, chopped into 1” pieces
Kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

Steps:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
Serve over butterhead lettuce.

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A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.
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