Sheet-Pan Chopped Salad with Chicken
A vibrant mix of vegetables roast alongside chicken in this recipe, transforming into a warm chopped salad. Quickly marinated chicken breast pieces stay juicy and moist during cooking, emerging with the texture of chicken that has been gently poached. Zucchini and bell peppers release flavorful juices as they cook; the resulting liquid gets transformed into a tangy vinaigrette that comes together in the pan. Leftovers are great the next day, tucked into a baguette. You could also chop the chicken and veggies, then simmer them in marinara sauce for a heartier pasta meal.
Ingredients
- 1/2cup plus 1 tablespoon extra-virgin olive oil
- 1tablespoon lemon juice
- 1teaspoon minced garlic
- 1/2teaspoon dried oregano
- Kosher salt (such as Diamond Crystal) and pepper
- 1 1/2pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1large zucchini, cut into 1-inch pieces
- 1medium red bell pepper, halved, cored, seeded and sliced 1/2-inch-thick
- 2tablespoons chopped fresh parsley
- 1large head romaine lettuce, chopped (8 cups)
- 8ounces cherry tomatoes, halved (about 2 1/2 cups)
- 3ounces feta cheese, sliced or crumbled
Directions
Heat oven to 450 degrees. In a large bowl, combine 3 tablespoons of the oil with the lemon juice, garlic and oregano; season with salt and pepper then whisk to combine. Add chicken, season with salt and pepper, then toss to coat, massaging the marinade into the chicken.
On a large rimmed sheet pan, combine zucchini, bell pepper and 2 tablespoons of the oil. Season with salt and pepper, toss to coat, then spread in an even layer. Arrange chicken on top in an even layer. Roast until chicken is cooked through and vegetables are tender but still have texture, 15 minutes.
Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining 1/4 cup oil and the parsley and whisk until well blended.
Divide romaine and tomatoes among plates. Top each with some of the chicken, vegetables, cheese and a drizzle of the pan-juice dressing. Serve warm.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 40 gramsCalories: 593Saturated Fat: 8 gramsUnsaturated Fat: 29 gramsSodium: 1265 milligramsSugar: 7 gramsFiber: 5 gramsCarbohydrate: 14 gramsProtein: 45 grams
Source: https://cooking.nytimes.com/recipes/1024256-sheet-pan-chopped-salad-with-chicken