Weeknight Meal: Roasted Broccoli & Rotisserie Chicken Salad
Lately, I have been on a quest to create satisfying, healthy and quick meals, using whole, unprocessed foods that I can throw together on a weeknight after work that require little effort and thinking on my part, and a big pay-off in terms of flavor.
This meal checks all of those boxes (even though it's a salad!)
One of the nice things about this salad is that you can make it lighter or heavier depending on how much chicken you add. If you're not super hungry, use less chicken. If you're very hungry, use more chicken. You can also play with the amount of broccoli too, by adding more or less.
For this salad, the main thing you need to do to prep is just roasting the broccoli, which is super simple and only takes 12 -15 mins (depending on your oven). While the broccoli is roasting you can prep the other ingredients of the salad, meaning that you can have a yummy hot salad ready to serve in 15 mins or less.
For those of you who work full-time jobs or are just plain busy during the day and need a quick meal idea for a weeknight dinner, this is it!
The recipe below is meant for one serving but can be adjusted to serve more people. For example, to serve two people, just double the amounts below.
To Recap, This Recipe Is:
- Low calorie
- Good for weeknight dinner
Here's the recipe:
- 3-6 ounces rotisserie chicken*
- 1-2 cups broccoli florets
- 3-4 handfuls spinach
- 1-2 cups broccoli florets
- 1 tsp olive oil
- Garlic Powder
- Onion Powder
For the Dressing:
- 1 tbsp olive oil
- 2 tsp high quality balsamic vinegar**
- Italian spice blend (or your favorite spice blend works!)
*I use a small digital scale to measure the precise amounts of food so that I ensure I'm not over or under-eating based on my nutrition/calorie goals for the day. If you're looking for a scale, this is the one that I use.
**I recommend using a high quality balsamic vinegar. It will taste better on the salad and you will require less olive oil to cut it. For example, when I make this salad using a nice balsamic vinegar, I don't need to use a whole tablespoon of olive oil. Really, the vinegar is so lovely, I could just use that on it's own! Lately, I have been using a balsamic vinegar infused with lavender and it's delicious.
Set your oven to 425 degrees and cover a baking sheet with tin foil. Spread the broccoli florets out on the tin foil and drizzle the olive oil over the florets. Then lightly sprinkle the broccoli with each of the spices and then use your hands to lightly toss the broccoli around on the sheet to further distribute the oil and spices.
Pop the broccoli in the oven to roast for 12-15 mins.
While the broccoli is cooking, assemble the dressing. In a small bowl, add the olive oil and vinegar. Sprinkle a few dashes of the Italian spice blend (or your favorite spice blend) into the bowl. Stir it all together.
Next, measure out the chicken using your scale. Depending on how hungry you are, I recommend using somewhere between 3 to 6 ounces of rotisserie chicken and I typically remove the skin. To warm, put it on a microwave safe plate and pop it into the microwave for 30-45 seconds.
Now, assemble your salad. Add the spinach, broccoli and chicken to a large bowl. Drizzle the dressing over the top and mix it all together to evenly disperse the dressing.