Grilled chicken salad with balsamic dressing and grilled vegetables. An easy paleo whole30 dinner for the whole family! Light, refreshing, and filling healthy dinner.

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh oregano or thyme
• 2 tablespoons fresh rosemary
• 1 teaspoon garlic powder or 3 cloves minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon red chili pepper flakes

• 2 heads romaine lettuce chopped
• 2 large chicken breasts
• 2 small zucchini squash sliced lengthwise
• 1 cup baby heirloom tomatoes chopped
• 1/2 large cucumber chopped
• 1/2 large avocado sliced
• 1/4 cup sun dried tomatoes sliced
• 1/4 cup black olives sliced
• 1/4 cup silvered almonds optional

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh oregano or thyme
• 2 tablespoons fresh rosemary
• 1 teaspoon garlic powder or 3 cloves minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon red chili pepper flakes

• 2 heads romaine lettuce chopped
• 2 large chicken breasts
• 2 small zucchini squash sliced lengthwise
• 1 cup baby heirloom tomatoes chopped
• 1/2 large cucumber chopped
• 1/2 large avocado sliced
• 1/4 cup sun dried tomatoes sliced
• 1/4 cup black olives sliced
• 1/4 cup silvered almonds optional

1. Add ingredients for dressing into a jar with a lid and shake until combined.
2. Add 2-4 tablespoons dressing to chicken in a zip lock or bowl and set in fridge to marinate for 30 minutes or as time will allow.
3. Heat grill pan over medium heat. Once hot, generously grease with olive oil and cook chicken breast and sliced zucchini with a lid. Chicken will cook for about 8-10 minutes on each side until there is no pink on the inside. Zucchini cooks for about 4 minutes on each side.
4. Once chicken and zucchini has cooked, set aside to set before cutting chicken. Then add all ingredients into a large bowl and serve with remaining dressing.