INGREDIENTS
Oven-Roasted Chicken Salad
Servings - 2-3
INGREDIENTS
Steamed Broccoli - 150 grams
Bell Pepper - 150 grams
Tomatoes - 75 grams
Onions - 50 grams
Fresh coriander - 25 grams
Dried oregano - 1 teaspoon
Salt - 1 teaspoon, divided
Vinegar - 1 tablespoon
Olive oil - 2 tablespoons, divided
Chicken breast - 500 grams
Black pepper - 1/2 teaspoon
PREPARATION
1. Heat oven to 200°C (400°F).
2. Place chicken breasts in a bowl. Season with salt (1/2 tsp), black pepper, and olive oil (1/2 tbs). Mix well and place in baking sheet.
3. Bake uncovered for about 25 minutes or until chicken is no longer pink when the centers of thickest pieces are cut.
4. While the chicken is in the oven, in a medium size bowl, mix steamed broccoli, bell pepper, tomatoes, onions, fresh coriander, dried oregano, salt (1/2 tsp), vinegar, and olive oil (1 1/2 tbs). Set aside
5. Once chicken is done, cut into desired size pieces.
6. Mix chicken with salad or serve on top.
7. Enjoy.