4 skinless chicken breast halves, about 3 ounces each
Salt substitute and pepper
½ cup chopped broccoli
½ cup chopped cauliflower
½ cup chopped zucchini
½ cup sliced carrots
½ cup sliced red onions
1 tomato, diced
4 cups mixed salad greens
2 tablespoons light dressing (optional)
Equipment and supplies:
Knife and cutting board for chopping
Measuring cups and spoons
Grill pan (one with ridges on the bottom works best)
Meat thermometer (optional)
Sprinkle the parsley and rosemary over the chicken breasts. Coat the grill pan with cooking spray and heat it over medium-high heat. Pan-grill the chicken breasts, turning them over halfway through cooking. Cook for about 5 to 8 minutes per side, but be sure to test for doneness.
The best way to know when the chicken is done is to check it with a meat thermometer: Chicken is fully cooked when it has an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut all the way into the chicken to be sure it's no longer pink.
Add the broccoli, cauliflower, zucchini, carrots, red onions, and tomato to the grill pan. Cook for 2 minutes longer, stirring occasionally.
Toss the salad greens with the dressing (if using), then put the greens on 4 plates and top with the chicken breasts and vegetables. Season with salt substitute and pepper to taste. Serve immediately.