1Lb Bread Cheese or Grilling Cheese
1Lb Chicken Tenders unbreaded
1Lb Baby Spinach
1Lb Baby Arugula
1 Lemon
1/2cup,plus some for drizzling
Olive oil
1Pint Grape Tomatoes
1-2 Zucchini
2-3 peeled Sweet potatoes
1/3 cup chopped cilantro
1 teaspoon ground cumin
1 medium size red onion
1-2 avocado depends on size
1 clove garlic minced
Salt and pepper
1. Pre heat oven to 425 degrees Fahrenheit. Wash, peel and cube up sweet potatoes. Wash and chunk zucchini. Chunk the red onion. Place on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until veggie are soft.
2. Season the chicken with salt and pepper, grill on a grill pan. Use a drizzle of olive oil for cooking.
3. Zest the lemon and juice. Chop the cilantro, and mince the garlic. Mix the lemon zest, juice, cilantro, garlic, cumin, olive oil, salt and pepper to taste.
4. Sliced the bread cheese in 1/2 in thick and 2 inch long chunks. Heat a little olive oil in a frying pan and lightly brown the cheese on both sides. Drain on a paper towel.
5. Mix the spinach and arugula in a large bowl. Cut the grape tomatoes in half and place in a separate bowl.
6. Plate: place spinach and arugula mix on a plate. Place all the other ingredients on the plate and top with the chimichurri dressing. Enjoy!
