Grilled Chicken and Roasted Broccoli and Red Onion Salad with Lemon Vinaigrette

Baking Sheet, Grill Pan/Outdoor Grill , Small Bowl , Large Bowl , Whisk , Knife , Fork/Knife Tip .

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Mediterranean

Grilled Chicken, Roasted Broccoli, Red Onion, Lemon Vinaigrette

Main Course

Grilling & Roasting

Gluten Free

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2 boneless skinless chicken breasts

2 cups broccoli florets

1/2 red onion, sliced into thin wedges

2 tablespoons olive oil

Salt and pepper to taste For the Lemon Vinaigrette:

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste. Toss to coat evenly. Spread out in an even layer on the baking sheet.

Place the red onion wedges on the baking sheet next to the broccoli florets. Drizzle with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss to coat evenly. Spread out in an even layer on the baking sheet next to the broccoli florets.

Place baking sheet in preheated oven for 15 minutes or until vegetables are tender-crisp when pierced with a fork or knife tip.

Meanwhile, heat a grill pan over medium-high heat until hot but not smoking (or preheat outdoor grill). Season chicken breasts generously with salt and pepper on both sides then place them in hot grill pan or outdoor grill for about 5 minutes per side or until cooked through (internal temperature should reach 165°F/74°C). Remove from heat and let rest for 5 minutes before slicing into strips or cubes for salad assembly later on.

To make the lemon vinaigrette, whisk together all ingredients in a small bowl until combined well then set aside until ready to use later on for salad assembly later on. 7 .To assemble salad, place roasted vegetables in a large bowl then top with grilled chicken strips or cubes then drizzle desired amount of lemon vinaigrette over top of salad then toss gently until everything is evenly coated in dressing then serve immediately while still warm! Enjoy!

Calories – 478; Fat – 19g; Carbohydrates – 28g; Protein – 39g; Fiber – 8g

This Grilled Chicken & Roasted Broccoli & Red Onion Salad is an easy yet delicious meal that’s full of flavor! The combination of grilled chicken, roasted vegetables, and zesty lemon vinaigrette makes this dish perfect for any occasion! Plus it’s ready in just 30 minutes!

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Italian cuisine is known for its use of olive oil, which is used for cooking, dressing salads, and dipping bread.