🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
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
🥘 Ingredients
• head of broccoli1.75 lbs
• garlic cloves6
• goat cheese4 ounces
• juice from a lemon0.5
• olive oil2 tablespoons
• oregano4 servings
• pepper1 pinch
• bell pepper0.5
• a couple of pepper flakes1 pinch
• salt1 pinch
• chicken2 cups
• sugar0.5 teaspoon
👨🍳 Cooking Steps
1
To prepare the broccoli:Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack
2
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
4
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
5
Be sure not to cook until the tips of the florets turn black
6
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
7
Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes
8
Add chicken to the skillet and cook until heated through, about 3-5 minutes
9
Remove chicken-garlic mixture from heat; stir in oregano and lemon juice
10
Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl
11
Gently fold in the goat cheese crumbles and serve immediately with lemon wedges
