Chicken and Roasted Broccoli Salad With Goat Cheese

October 21, 2024

45

medium

4

Prepare the Broccoli and Peppers:

  1. Preheat the Oven:
    • Preheat your oven to 500°F (260°C). Place a sturdy baking sheet on the lowest rack.
  2. Toss the Vegetables:
    • In a large bowl, combine the broccoli florets and sliced peppers.
    • Drizzle with olive oil, sprinkle with sugar, salt, and pepper, then toss to coat evenly.
  3. Roast the Vegetables:
    • Carefully remove the hot baking sheet from the oven. Spread the broccoli and peppers in an even layer on the sheet, placing the broccoli florets cut-side down when possible.
    • Return the baking sheet to the bottom rack of the oven and roast for 10-12 minutes, until the vegetables are tender with caramelized spots. Avoid cooking until the tips of the broccoli turn black.

Prepare the Chicken-Garlic Mixture:

  1. Sauté the Garlic:
    • In a small skillet, heat 2 tablespoons of olive oil over medium-low heat.
    • Add the sliced garlic and red pepper flakes, cooking while stirring frequently until the garlic softens and begins to turn golden brown, about 5-7 minutes.
  2. Add the Chicken:
    • Stir in the cooked chicken and heat through for an additional 3-5 minutes. Remove from heat and mix in the oregano and lemon juice.

Combine and Serve:

  1. Toss the Salad:
    • In a large salad bowl, combine the roasted vegetables with the chicken-garlic mixture and an additional 2 tablespoons of olive oil. Toss gently to combine.
  2. Add Goat Cheese:
    • Fold in the goat cheese crumbles gently.
  3. Serve:
    • Serve immediately with lemon wedges on the side.
Reviews

Ingredients:

Adjust Servings
1.75lbs head of broccoli cut into 1- 2 florets
6 garlic cloves sliced
4ounces goat cheese crumbled
0.5 juice from a lemon for garnish, ( 2 T)
2tablespoons olive oil
4servings oregano dried
1pinch pepper
0.5 bell pepper red, cut into thin strips
1pinch a couple of pepper flakes red, crushed
1pinch salt
2cups chicken shredded, cooked
0.5teaspoon sugar

Directions

1.
(Prepare the Broccoli and Peppers) Preheat the Oven
Preheat your oven to 500°F (260°C). Place a sturdy baking sheet on the lowest rack.
Mark as complete
2.
Toss the Vegetables
1. In a large bowl, combine the broccoli florets and sliced peppers. | 2. Drizzle with olive oil, sprinkle with sugar, salt, and pepper, then toss to coat evenly.
Mark as complete
3.
Roast the Vegetables
1. Carefully remove the hot baking sheet from the oven. Spread the broccoli and peppers in an even layer on the sheet, placing the broccoli florets cut-side down when possible. | 2. Return the baking sheet to the bottom rack of the oven and roast for 10-12 minutes, until the vegetables are tender with caramelized spots. Avoid cooking until the tips of the broccoli turn black.
Mark as complete
4.
(Prepare the Chicken-Garlic Mixture) Sauté the Garlic
1. In a small skillet, heat 2 tablespoons of olive oil over medium-low heat. | 2. Add the sliced garlic and red pepper flakes, cooking while stirring frequently until the garlic softens and begins to turn golden brown, about 5-7 minutes.
Mark as complete
5.
Add the Chicken
Stir in the cooked chicken and heat through for an additional 3-5 minutes. Remove from heat and mix in the oregano and lemon juice.
Mark as complete
6.
(Combine and Serve) Toss the Salad
In a large salad bowl, combine the roasted vegetables with the chicken-garlic mixture and an additional 2 tablespoons of olive oil. Toss gently to combine.
Mark as complete
7.
Add Goat Cheese
Fold in the goat cheese crumbles gently.
Mark as complete
8.
Serve
Serve immediately with lemon wedges on the side.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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