Lunch: Grilled Vegetable Salad topped with Cumin Grilled Chicken

Grilled Vegetable Salad topped with Cumin Grilled Chicken

Today's Paleo Lunch: filling, nutritious, and darn tasty!

Ingredients: Chicken breast, yellow squash, green squash/zuchinni, mushrooms, mixed greens for salad, olive oil, spices. 

Heat Grill

Toss some mixed greens into a bowl and drizzle with olive oil and seasoning of your liking. Also, add some chopped walnuts. 

Slice Squashes length wise. Place in mixing bowl with mushrooms. Add olive oil (or any other good oil: walnut, flax, grapeseed oils will also work and vary flavor a bit) & spices. I added some crushed red pepper, fresh crushed garlic, garlic powder, paprika, and ground pepper (you could also add a dash of salt, but I didn't do that here). Mix well. Place on grille in a vegetable tray suitable for grilling. They will need to be tossed every 4-6 minutes; total cooking time about 16 - 20 minutes. 

Trim visibly fat from chicken breast. Best if you use free-range, organic, etc types of chicken, but it's especially important to trim the fat if you used regular super market chicken. Place chicken breast in mixing bowl or plastic bag with olive oil (again choice of oils here is up to you), a generous dose of cumin, red pepper, garlic powder, and a dash of basil. Mix well so that the breast is well covered. (I actually made three breasts so that I have some lunch this week). Place on grill the first time you go out to toss the vegetables. Flip on the third time you have to toss the vegetables. It will take about 5-8 minutes per side depending on the thickness of the chicken. When cut, you want juices to run clear. Try to avoid overcooking or else the chicken will be VERY dry and quite nasty!

Once everything is cooked, toss some of the grilled veggies on top of your mixed greens and toss around a bit. Place sliced chicken breast atop the salad... and... ENJOY!