New!
Sweet potato & roasted broccoli salad with chicken
599 kcal per person
31g Protein
66g Carbs
23g Fat
12g Fiber
Ingredients
- 6 ounces broccoli florets (frozen) (168 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ pound sweet potato (227 g)
- ¼ red onion
- 1 stalk celery
- 3 ounces chicken breast (84 g)
- 2 tablespoons yogurt, nonfat (30 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 teaspoon honey (7 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Spread the broccoli florets evenly on a baking sheet lined with parchment paper. Ensure the florets are well spaced to promote roasting rather than steaming. Drizzle with half of the oil and season with salt and pepper. Roast for 15–20 minutes, until golden brown and crispy at the edges.
- Meanwhile, peel the sweet potatoes and cut them into ¾-inch cubes. Cook the cubes in lightly salted boiling water for 8–10 minutes, or until just tender. Drain and let cool slightly.
- Finely chop the onion and dice the celery.
- Heat the remaining oil in a pan over medium heat. Add the chicken breast and cook until fully cooked through and golden on the outside, about 6–8 minutes per side depending on thickness. Remove from the pan and cube the chicken.
- In a small bowl, whisk together the yogurt, mustard, honey, and lemon juice. Season the dressing with salt and pepper to taste.
- In a large mixing bowl, combine the cooled potatoes, roasted broccoli, onion, celery and chicken. Pour the yogurt dressing over the salad and toss gently to coat everything evenly.
- Serve the salad at room temperature or slightly chilled.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Delicious with some freshly chopped chives or a little fresh lemon zest stirred into the yogurt dressing.
2. Add a sprinkle of garlic powder to the broccoli before roasting.
