Servings: 4 | Time: 30 minutes | Dairy-free, gluten-free, high-protein

A creamy blend of fresh vegetables & sautéed chicken. An easy, meal-prep friendly salad recipe for lunch or dinner.

Appliances & Utensils

• Pan & spatula

• Measuring cups & spoons

• Knife & cutting board

Ingredients

For the chicken:

1 pound chicken breasts, cut into cubes

1 tablespoon extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon kosher salt

For the vegetables:

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1 zucchini, washed and cut into half-moons

1 squash, washed and cut into half-moons

1 bell pepper, washed and cut into half-moons

For the salad:

3 cups fresh arugula

2 cups of grapes, sliced

4 tablespoons avocado mayonnaise

1/4 teaspoon black pepper

4 tablespoons pumpkin seeds

Instructions

1. Prepare the chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Add bite-sized chicken to the skillet, season with 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt, and cook for 5 to 6 minutes per side, until cooked through to 165°F internal temperature. Set aside.

2. Cook the vegetables: In the same skillet, add 1 tablespoon olive oil. Toss in the washed and cut zucchini, squash, and bell pepper. Season with ½ teaspoon kosher salt and sauté for 8 to 10 minutes, stirring occasionally, until softened.

3. Serve: On each plate, add a handful of arugula and 1 tablespoon of avocado mayonnaise. Mix until arugula has softened. Then top with a scoop of warm sautéed vegetables, sliced chicken bites, and sliced grapes. Sprinkle with ¼ teaspoon black pepper and a teaspoon of pumpkin seeds per bowl for added crunch. Enjoy!

   
   

FAQs

Can I make this ahead of time?
Yes! You can cook the chicken and vegetables in advance and store them in the fridge for up to 3 days. Assemble the salad fresh before serving.

Can I swap out the vegetables?
Absolutely! Try broccoli, green beans, or carrots if you don’t have zucchini, squash, or bell pepper on hand.

What can I use instead of avocado mayonnaise?
You can substitute with fresh avocado, or a simple olive oil and lemon juice dressing.

How do I make this recipe vegetarian?
Swap the chicken for chickpeas, white beans, or grilled tofu for a plant-based protein option.

Is this recipe good for meal prep?
Yes, it’s a great high-protein option for weekly lunches. Store the chicken, veggies, and salad separately, then assemble before eating.

What can I serve this with?
This dish is filling on its own but pairs nicely with a side of quinoa, rice, or roasted sweet potatoes for extra carbs.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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