2 boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 cup carrots, shredded
1 cup yellow bell pepper, chopped
1 cup cucumber, sliced
1 cup red cabbage, shredded
Large handful of mixed greens
Lemon Pepper Vinaigrette:
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon oregano
Salt, to taste
1.Preheat oven to 425˚F/220˚C.
2.On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
3.On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
4.Bake chicken and veggies in the oven for 15 minutes.
5.Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
6.Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
7.Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
8.Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
9.Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
10.Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
11.Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
12.To serve, pour out contents into a large bowl and mix everything together.