Roasted Veggie Chicken Salad

1 eggplant, cut lengthwise and sliced
2 yellow squashes, halved lengthwise and sliced
2 zucchinis, halved and sliced
6 cloves garlic, peeled
¼ cup red wine vinegar
2 tbsp balsamic vinegar
¼ cup olive oil
Juice from 1 ½ lemons
3 tbsp chopped fresh oregano
¼ cup chopped fresh parsley
1 red onion, sliced
1 red bell pepper, seeded and cut into strips
1 bunch asparagus, cut into 2” pieces
4 boneless, skinless chicken breasts
pepper to taste

Pre-heat oven to 450 degrees. Place eggplant, squash and zucchini slices on a non-stick baking sheet, but leave room at the sides. There, place garlic cloves. Bake for 15 minutes. Meanwhile, in a small bowl, whisk together vinegars, olive oil and lemon juice. Add oregano and parsley. Remove veggies from the oven Separate garlic and dice. Mix with dressing. Flip veggies on baking sheet and add onion, pepper and asparagus. Bake for another 20 minutes. On another baking sheet, place chicken breasts and bake for another 20 minutes. On another baking sheet, place chicken breasts and bake for 20 to 25 minutes. When cooked, chop into chunks and add to cooked veggies in a bowl. Mix in dressing and toss. Season with pepper and chill in fridge for one hour to marinate.

Calories 138, fat 8g, saturated fat 1 g, trans fat 0g, cholesterol 9mg, sodium 38mg, total carbs 15g, fiber 4g, sugars 3g, protein 5g