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Spanish Style Medley with Garden Greens and Grilled Chicken: A Vibrant and Nutritious Recipe - Keto Kulinary
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A plate with a chicken salad on it.

☆☆☆☆☆ 0/5

Spanish Style Medley with Garden Greens and Grilled Chicken: A Vibrant and Nutritious Recipe

Summary

This Spanish Style Medley with Garden Greens and Grilled Chicken draws inspiration from the vibrant and diverse culinary traditions of Spain, combining elements of Mediterranean flavors with a touch of traditional Spanish cooking techniques to create a unique and comforting meal.

15

Prepation Time

20

Cook Time

- - -

Resting Time

35

Total Time

Course

,

Cuisine

4

servings Serving

365 kcal

Calories

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This Spanish Style Medley with Garden Greens and Grilled Chicken draws inspiration from the vibrant and diverse culinary traditions of Spain, combining elements of Mediterranean flavors with a touch of traditional Spanish cooking techniques to create a unique and comforting meal.

Equipment

  • Grill
  • Large Skillet
  • Small Bowl

Ingredients
 
 

Grilled Chicken

Vegetable Medley

  • 1 red bell pepper thinly sliced
  • 1 cup cabbage shredded
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 2 cups mixed leafy greens mustard greens, dandelion, turnip greens
  • 2 cloves garlic minced
  • 1 bunch asparagus trimmed
  • 1 apple thinly sliced
  • 1 cup mixed berries raspberries, blueberries, blackberries, cranberries, cherries
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon avocado oil
  • 1 teaspoon ginger grated
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 6-8 minutes on each side or until fully cooked. Set aside to rest.
  • In a large skillet, heat the avocado oil over medium heat. Add the sliced red bell pepper, cabbage, cauliflower, and broccoli. Saute for 5-6 minutes until the vegetables are slightly tender yet still crisp.
  • Add the minced garlic and mixed leafy greens to the skillet. Stir well and cook for an additional 2-3 minutes until the greens wilt.
  • In a separate small bowl, combine the ginger, thyme, turmeric, black pepper, and a pinch of salt. Mix well and set aside.
  • Push the vegetables to one side of the skillet and add the asparagus to the other side. Saute for 2-3 minutes until the asparagus is bright green and crisp-tender.
  • Add the ginger and thyme mixture to the skillet, stirring it into the vegetables. Cook for another 2 minutes to evenly distribute the flavors.
  • Remove the skillet from heat and gently toss in the apple slices and mixed berries. Drizzle with extra virgin olive oil and give it a final toss to incorporate all the ingredients.
  • Slice the grilled chicken breasts and serve alongside the Spanish style vegetable medley. Garnish with fresh thyme leaves and a sprinkle of turmeric for an added pop of color.
A plate with a chicken salad on it.

Nutrition Per Serving

365

Calories

15

Carbohydrates

30

Protein

18

Fat

3

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

88

Cholesterol

418

Sodium

927

Potassium

8

Fiber

6

Sugar

2382

Vitamin A

106

Vitamin C

67

Calcium

5.3

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

Feel free to customize this recipe with your favorite vegetables and spices. You can also serve it with a side of whole grain rice or crusty bread for a complete meal.

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