Chicken and Roasted Broccoli Salad With Goat Cheese
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 inch large head of broccoli (about 1 ¾ lbs), cut into 1- 2 florets
6 garlic cloves, sliced thinly
4 ounces of goat cheese, crumbled
1/2 juice from a lemon (about 2 T), plus additional lemon wedges for garnish
2 tablespoons olive oil
of dried oregano
1 pinch pepper
1/2 red bell pepper, cut into thin strips
1 pinch a couple of crushed red pepper flakes
1 pinch salt
2 cups cooked, shredded chicken
1/2 teaspoon sugar
Equipment:
baking sheet
oven
frying pan
bowl
Cooking instruction summary:
- To prepare the broccoli:
- Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.
- Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.
- To prepare the rest of the salad:
- Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.
- Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.
Step by step:
To prepare the broccoli
1. Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack.
Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.To prepare the rest of the salad
1. Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes.
2. Add chicken to the skillet and cook until heated through, about 3-5 minutes.
3. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.
Nutrition Information:
covered percent of daily need
