Heirloom Chicken & Roasted Vegetable Salad with Sweet Potato, Zucchini – Pasture Project
We’re thrilled to feature guest chef Caroline Artiss—renowned chef, author, and social media influencer with over 20 years of experience in the food industry. F
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 zucchini, sliced into thick half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 2 tbsp olive oil
- Salt & freshly ground black pepper
- 1 tsp thyme
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