Sheet-Pan Chopped Salad With Chicken
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup plus 1 tablespoon extra-virgin olive oil
- 1tablespoon lemon juice
- 1teaspoon minced garlic
- ½teaspoon dried oregano
- Kosher salt (such as Diamond Crystal) and pepper
- 1½pounds 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 ½-inch-thick
- 2tablespoons chopped fresh parsley
- 1large head romaine lettuce, chopped (8 cups)
- 8ounces cherry tomatoes, halved (about 2½ cups)
- 3ounces feta cheese, sliced or crumbled
Nutritional analysis per serving (4 servings)
593 calories; 40 grams fat; 8 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 45 grams protein; 1265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining ¼ cup oil and the parsley and whisk until well blended.
- Step 4
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.
Private Notes
Comments
Doesn't "Nuke" usually mean microwave it?
A little dab of coarse grain mustard will help emulsify the dressing.
Nuke the zucchini. Replace with back olives
I added red onion (sliced ½-inch-thick) and served this meal with a side of garlic bread. Both worked out tremendously.
Very light but good flavor. Perfect for a summer night: cool greens and cheese with hot meat and vegetables. Zest the lemon into the marinade before you juice the lemon to add flavor. I also added more lemon juice to strained juices and olive oil in final dressing. Served with Trader Joe’s garlic naan, great for soaking up dressing.
This was excellent! Took other cooks’ suggestions of bone-in/skin-on thighs, started 10 minutes ahead of veg and added some Dijon to the sauce for a tangier dressing. Also added Kalamata olives and some onion slices to the roasting veg for great results! And…the leftovers were terrific in a pasta sauce!
Advertisement