Chicken and Roasted Broccoli Salad With Goat Cheese

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 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

Directions

1. Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack.
2. 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.
3. Add chicken to the skillet and cook until heated through, about 3-5 minutes.
4. 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