Chicken and Roasted Broccoli Salad With Goat Cheese

Por Yodeimi Gómez

If you want to add more gluten free recipes to your repertoire, Chicken and Roasted Broccoli Salad With Goat Cheese might be a recipe you should try. This side dish has 337 calories, 29g of protein, and 18g of fat per serving. For $2.06 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Foodista. 2 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chicken, sugar, a couple of pepper flakes, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. If you like this recipe, take a look at these similar recipes: Chicken and Roasted Broccoli Salad with Goat Cheese, Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken, and Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes.

5 from 1 vote

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Tiempo Preparación 45

Raciones

Ingredientes

1.75 lbs head of broccoli
6 garlic cloves
4 ounces goat cheese
0.5 juice from a lemon
2 tablespoons olive oil
4 servings oregano
1 pinch pepper
0.5 bell pepper
1 pinch a couple of pepper flakes
1 pinch salt
2 cups chicken
0.5 teaspoon sugar

Instrucciones

1. To prepare the broccoli:
2. 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.
3. 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.
4. To prepare the rest of the salad:
5. 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.
6. 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.

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