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Roasted Summer Vegetables with Chicken Arugula Salad 

EnFuse Staff

Category: Recipes

Roasted Summer Vegetables with Chicken Arugula Salad 


  • 4oz Julianne summer squash
  • 4oz Julianne zucchini
  • 3oz Julianne portobello mushrooms
  • 3 oz fresh baby arugula
  • 4 oz chicken breast pan fried
  • 3 tsp olive oil
  • 2 tsp rice wine vinegar
  • Salt and pepper
  • Fresh basil leaves


  1. Season chicken breast with salt and pepper.
  2. Pan fry until cooked through and set aside.
  3. Preheat oven to 425.
  4. Thinly slice (Julianne) squash, zucchini, and mushrooms (toss them in 2tsp olive oil, salt and pepper.)
  5. In a baking dish, layer vegetables- squash, zucchini, mushrooms, and basil.
  6. Repeat until you are out of vegetables.
  7. Place in oven and bake for 30 minutes.
  8. In a bowl, toss arugula with 1tsp olive oil and 2tsp rice wine vinegar, salt, and pepper.
  9. Place arugula on plate; then, place cooled chicken on top of salad.
  10. Serve with fresh roasted vegetables.


Note:  Macros / Calorie breakdown available upon request.  Email- support@EnFuseFitness.com

We hope that you enjoy this recipe!  We love feedback, so if you get a chance to try it, please share your thoughts with us!  

In Health,
Team EnFuse

EnFuse Fitness, located in Enfield, Connecticut, is a veteran and family owned private personal training studio that offers pilates, massage, meal prep, and nutritional counseling services.

Proudly serving residents of western Massachusetts and northern Connecticut since 2010.

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