Chicken and Roasted Broccoli Salad With Goat Cheese
1 inch large head of broccoli (about 1 ¾ lbs), cut into 1- 2 florets
1/4 cup olive oil
1/2 teaspoon sugar
3/4 teaspoon salt
pepper to taste
For the rest of the salad:
4 tablespoons olive oil
6 garlic cloves, sliced thinly
1 pinch a couple of crushed red pepper flakes
4 ounces of goat cheese, crumbled
To prepare the broccoli:
Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.
To prepare the rest of the salad:
Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.