Print Warm Broccoli Salad
This Warm Broccoli Salad is full of savory, sweet, and earthy flavor and perfect for serving as a main dish or side.
Course Salad
Cuisine American
Diet Gluten Free
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 8
Calories 197kcal
- 4 tbsp olive oil
- 1 lb. chicken breast
- 1 medium Onion
- 1 garlic clove
- 2 red bell peppers
- 16 oz baby bella mushrooms
- 1 head of cauliflower cut into florets
- 1 head of broccoli cut into florets
- Salt & pepper to taste
- 1 tsp paprika
Cut the chicken breast into small pieces. Heat olive oil in a large skillet over high heat. Cook the chicken pieces until fully cooked.
Remove the cooked chicken and set aside.
Sauté the garlic and sliced onion in the skillet over medium high heat until the onion becomes translucent.
Add the chopped red bell pepper and sauté for about 4 minutes.
Cut the mushrooms into quarters and sauté in the skillet for 3 minutes.
Add the cauliflower florets and sauté for 3 minutes. Then add the broccoli florets and sauté for an additional 5 minutes.
Lastly, add the cooked chicken back in, and season with salt, pepper, and paprika. Toss just to combine. Serve warm or at room temperature.
Calories: 197kcal | Carbohydrates: 14g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 1009mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1545IU | Vitamin C: 142mg | Calcium: 71mg | Iron: 2mg