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Uncomparable Grilled Chicken & Berry Salad

INGREDIENTS

For Chicken

• 2 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped basil
• 2 teaspoons smoked paprika
• 1 tablespoon lemon zest and juice
• Kosher salt and pepper

For Salad

• 5 cups arugula
• 1 cup blackberries
• 1 cup blueberries
• 1 avocado, diced
• 1 cucumber, sliced thinly
• 1/2 cup regular feta cheese
• 1/2 cup chickpeas, rinsed and dried
• 1 pound Brussels sprouts, cut in half
• 2 tbsp extra virgin olive oil

For Balsamic Vinaigrette

• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh chopped basil
• 2 teaspoons dijon mustard
• Kosher salt and pepper
• 1 pinch crushed red pepper flakes

INSTRUCTIONS

1. Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest, and juice, and a pinch each of salt and pepper. Marinate in refrigerator for 20 min or up to 2 hours.
2. Preheat oven to 425F. Place Brussels sprouts and chickpeas on a parchment-lined baking sheet. drizzle with olive oil and salt and pepper to taste. Combine gently and cook for 15 min.
3. Preheat your grill, grill pan, or cast-iron skillet to medium-high and brush the grates with oil. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken.
4. In a large salad bowl, combine the greens, berries, cucumber, and feta. Top the salad with avocado, chicken, Brussels sprouts, and chickpeas. Serve the salad alongside the balsamic vinaigrette (below).
5. For the vinaigrette, combine all ingredients in a glass jar. Whisk or shake until combined. Taste and adjust seasoning to your liking. Serve alongside the salad.