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Chicken and Roasted Broccoli Salad With Goat Cheese

 
One serving costs about $2.08

$2.08 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:92%

Spoonacular Score: 92%

 

Chicken and Roasted Broccoli Salad With Goat Cheese might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 325 calories, 27g of protein, and 18g of fat per serving. For $2.01 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 2 people were impressed by this recipe. If you have juice from a lemon, sugar, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Try Chicken and Roasted Broccoli Salad with Goat Cheese, Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes, and Lemony potato, broccoli & goat’s cheese salad for similar recipes.

Ingredients

Servings:
1.75 lb
1.75 lb broccoli
broccoli
6
6  garlic cloves
garlic cloves
4 oz
4 oz goat cheese
goat cheese
0.5
0.5  lemon juice
lemon juice
2 Tbsps
2 Tbsps olive oil
olive oil
some
some dried oregano
dried oregano
1 pinch
1 pinch pepper
pepper
0.5
0.5  red bell pepper
red bell pepper
1 pinch
1 pinch crushed red pepper flakes
crushed red pepper flakes
1 pinch
1 pinch salt
salt
2 cups
2 cups cooked shredded chicken
cooked shredded chicken
0.5 tsps
0.5 tsps sugar
sugar
1.75 lb broccoli
1.75 lb
broccoli
6  garlic cloves
6
garlic cloves
4 oz goat cheese
4 oz
goat cheese
0.5  lemon juice
0.5
lemon juice
2 Tbsps olive oil
2 Tbsps
olive oil
some dried oregano
some
dried oregano
1 pinch pepper
1 pinch
pepper
0.5  red bell pepper
0.5
red bell pepper
1 pinch crushed red pepper flakes
1 pinch
crushed red pepper flakes
1 pinch salt
1 pinch
salt
2 cups cooked shredded chicken
2 cups
cooked shredded chicken
0.5 tsps sugar
0.5 tsps
sugar

Equipment

baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.07
Ingredient
1.75 pounds broccoli
6 garlic cloves
4 ounces goat cheese
½ lemon juice
2 tablespoons olive oil
some dried oregano
½ red bell pepper
2 cups cooked shredded chicken
Price
$1.75
$0.40
$3.81
$0.10
$0.33
$0.21
$0.30
$1.40
$8.29

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Choose broccoli that is firm and does not have any yellow spots. Store your broccoli in your refrigerator's crisper and use within 3-5 days. The broccoli lesson in the academy has more information about selecting and storing broccoli.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
337 Calories
28g Protein
18g Total Fat
17g Carbs
82% Health Score
Limit These
Calories
337
17%

Fat
18g
28%

  Saturated Fat
6g
40%

Carbohydrates
17g
6%

  Sugar
4g
5%

Cholesterol
65mg
22%

Sodium
234mg
10%

Get Enough Of These
Protein
28g
58%

Vitamin C
198mg
241%

Vitamin K
213µg
203%

Vitamin A
2048IU
41%

Vitamin B6
0.82mg
41%

Vitamin B3
7mg
36%

Folate
142µg
36%

Phosphorus
350mg
35%

Selenium
23µg
34%

Manganese
0.6mg
30%

Vitamin B2
0.47mg
27%

Potassium
861mg
25%

Fiber
6g
24%

Vitamin B5
2mg
21%

Vitamin E
3mg
20%

Iron
3mg
19%

Copper
0.37mg
18%

Magnesium
66mg
17%

Calcium
167mg
17%

Zinc
2mg
15%

Vitamin B1
0.22mg
15%

Vitamin B12
0.26µg
4%

covered percent of daily need

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