Roasted Broccoli and Chicken Salad

Entrees

A yummy fall salad the whole family can enjoy!

Serves 4
Ingredients:
Salad
4 cups spinach or mixed greens
2 cups of raw broccoli florets
8 ounces of chicken breast
1/2 cup chickpeas (canned/prepared)
2 strips of bacon or turkey bacon
1/2 of a medium avocado, sliced
2 Tbs dried cranberries
Lemon zest from 1/2 of a lemon (optional)
2 Tbs of olive oil for food preparation
Salt and Pepper
Red pepper flakes (optional)
Dressing**
2 Tbs olive oil
1.5 Tbs maple syrup
1 T Balsamic vinegar

Directions:
1. Preheat oven to 400 degrees fahrenheit.
2. Place clean broccoli florets on a baking sheet lined with tin foil. Drizzle approximately 1 Tbs of olive oil on top of florets, toss with spoons or hands until the broccoli is well-coated. Add a dash of salt and pepper to taste.
3. Place baking sheet in oven and cook broccoli for 20-25 minutes. Florets should be easy to spear with a fork and slightly soft when cooked. Remove from oven and set aside.
4. Grill bacon in a medium pan over medium high heat until cooked thoroughly, set aside.
5. Put 1 Tbs olive oil in a medium fry pan. Place chicken in pan and season with salt and pepper. (Can add a dash of red pepper flakes for a little kick!) Over medium/high heat cook chicken for 7-8 minutes, flip, and cook for an additional 7-8 minutes, or until cooked through.
6. Let chicken sit for 4-5 minutes, then cut into 1/2-inch slices. Set aside.
7. Assemble your salad! Place spinach/mixed greens in a large bowl. Add lemon zest and toss slightly to mix. Add broccoli, chicken, chickpeas, cranberries, and avocado. Crumble bacon and place on top.
8. For the dressing mix all 3 ingredients in a jar or container with a lid and shake well. Drizzle on top of salad and ENJOY!!
**This salad is also tasty with classic ranch, cilantro dressing, or balsamic vinaigrette! Take your pick!!

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Easy Crockpot BBQ Chicken

Entrees, Meal Prep

Don’t be fooled by the title.  Sometimes recipes say “easy”, and it’s not what you expect. 18 million ingredients, lots of hours, and too many dishes later and your version of the recipe is nothing like what you hoped it’d be. Not to mention your kitchen is a mess! No worries, this is nothing like that! When I say that this is “Easy Crockpot BBQ Chicken”, I mean it! In fact I think you’ll laugh when you see that the two ingredients are literally chicken and BBQ sauce. Ha!
When I make this recipe I like to make a larger batch that I can use throughout the week. Stay tuned for my BBQ Chicken series this week and I’ll show you that a little meal prep with this chicken can go a long way!

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Ingredients:
3 chicken breasts (about 8-10oz)
1 cup BBQ sauce of choice

Directions:
1. Place thawed, raw chicken breast in crockpot.
2. Add BBQ sauce. I used Sweet Baby Ray’s brand, but I also really like the brands ‘Stubb’s’ and ‘KC Masterpiece”.
3. Cook on high for 3 hours, or until cooked through. (Times may vary depending on your crockpot- it may be less, so check on it after 2.5 hours). Once it is cooked, remove the breasts from the pot and place on a cutting board. Using two forks, shred the chicken into small pieces.
4. Replace chicken back into crockpot, and cook on low for 45 minutes. At this point you may need to add 2 or 3 more Tbsp of BBQ sauce if your chicken looks thirsty for more liquid. I’ll leave that up to you.
That’s it!! Enjoy!! Tomorrow I’ll be posting one of four recipes that involve this yummy shredded chicken. Stay tuned! 🙂
Yields about eight 1/2 cup servings of shredded chicken

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