Garlic and Lemon Thyme Chicken with Purple Sprouting Broccoli Salad

Jointed chicken marinated in lemon thyme and garlic, roasted, and served with a charred broccoli, mushroom, and burrata salad.

Healthy Chicken High Protein Salad Broccoli Burrata

Estimated Nutrition

Calories

906.1

kcal / serving

3624.5 kcal total

Carbs

11.2g

per serving

44.8 g total

Fat

75.5g

per serving

302.1 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

14.8

Sherry Vinegar

1 tbsp

14.8

Red Wine Vinegar

1 tbsp

Dairy

balls

Burrata Cheese

torn into pieces

Meat

piece

Chicken

whole, jointed into 8 pieces

NutsSeeds

sprigs

Lemon Thyme

cloves

Garlic

finely sliced

OilsFats

118.3

Olive Oil

8 tbsp used for marinade

29.6

Olive Oil

2 tbsp for grilling broccoli

29.6

Extra Virgin Olive Oil

2 tbsp for dressing

Vegetables

500

Purple Sprouting Broccoli

trimmed

200

Brown Cup Mushrooms

sliced

piece

Red Onion

sliced

150

Black Spanish Olives

Method

Place chicken, oil, lemon thyme, and garlic in a freezer bag and marinate in the fridge for at least 1 hour.

Toss salad with dressing, place on a plate, top with burrata, and serve with the chicken.

Whisk vinegars and extra virgin olive oil together to create a dressing.

Mix mushrooms, onion, olives, and charred broccoli in a large bowl.

Drizzle broccoli with oil and cook on a hot griddle pan for 2-3 minutes until charred.

Blanch broccoli in boiling salted water for 2 minutes, then drain.

Transfer chicken and marinade to a tray and roast for 15-20 minutes until cooked through.

Preheat the oven to 200°C.