Sheet-Pan Chopped Salad With Chicken
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup plus 1 tablespoon extra-virgin olive oil
- 1tablespoon lemon juice
- 1teaspoon minced garlic
- ½teaspoon dried oregano
- Kosher salt (such as Diamond Crystal) and pepper
- 1½pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1large zucchini, cut into 1-inch pieces
- 1medium red bell pepper, halved, cored, seeded and sliced ½-inch-thick
- 2tablespoons chopped fresh parsley
- 1large head romaine lettuce, chopped (8 cups)
- 8ounces cherry tomatoes, halved (about 2½ cups)
- 3ounces feta cheese, sliced or crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
593 calories; 40 grams fat; 8 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 45 grams protein; 1265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees. In a large bowl, combine 3 tablespoons of the oil with the lemon juice, garlic and oregano; season with salt and pepper then whisk to combine. Add chicken, season with salt and pepper, then toss to coat, massaging the marinade into the chicken.
- Step 2
On a large rimmed sheet pan, combine zucchini, bell pepper and 2 tablespoons of the oil. Season with salt and pepper, toss to coat, then spread in an even layer. Arrange chicken on top in an even layer. Roast until chicken is cooked through and vegetables are tender but still have texture, 15 minutes.
- Step 3
Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining ¼ cup oil and the parsley and whisk until well blended.
- Step 4
Divide romaine and tomatoes among plates. Top each with some of the chicken, vegetables, cheese and a drizzle of the pan-juice dressing. Serve warm.
Private Notes
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Cooking Notes
Note, Metro Philly
A little dab of coarse grain mustard will help emulsify the dressing.
Em
Doesn't "Nuke" usually mean microwave it?
Brenda
Nuke the zucchini. Replace with back olives
Ellen
Halved cherry tomatoes and roasted along side everything else. Delicious.
Mariza
I added cauliflower to the veggies and made it with chicken thighs (skinless/boneless) Next time I’ll roast veggies and chicken separately, veggies came out too soggy.
Richard
I like zucchini! Leave the recipe as it is.
elinor white
I hate olives! Try adding pre-cooked small pieces of bacon for taste kick
Fern Glass Boyd
This was delicious - 5 stars! I used bone-in chicken thighs, chopped each thigh in 2 pieces, gave them a head start in the oven for 10 min., then added the veggies. I also added my own homemade croutons to make it a complete meal. Highly recommended for a healthy, savory meal!
Margaret
This was so easy and delicious! I ended up roasting the tomatoes as well and opted for arugula. Really great dinner and can’t wait to have it for lunch tomorrow!
RosebudTX
Made as written—so delicious!
Lilly
I cook for just me and my husband, so I made this into two meals: the first night I served it with pasta instead of lettuce; the next night, I served it cold on lettuce and added croutons and vinaigrette dressing. I didn't use the cheese either time. It was a hit.
OBX Baker
Followed recipe exactly but cut in half. Delicious!!
Lb
It’s not necessary to use so much oil which makes an otherwise low calorie healthful meal much more caloric. For those of us who monitor our weight I recommend using olive oil spray.
Sheri ONeill
I made this exactly as written, except I also added some sliced castelvetrano olives that I had on hand. It was absolutely delicious! My husband also loved it. I had some of the chicken/zucchini/red pepper mixture leftover and enjoyed it again for lunch.
JZ
It was certainly fresh and healthy. I added green olives, which really were the star. Without them, the chicken and veggies would have been a bit bland and soggy. Next time will try the suggestion to cook separately and add mustard to the dressing to try and get some extra flavor in there.
rhea
Tonight’s dinner. Followed recipe. Delicious! Served with Genevieve Ko’s Fast and Easy Focaccia. Winning combination.
Jacquee
I added a few carrots to the veggie mix. I think the dressing could use some balsamic vinegar
Fern Glass Boyd
This was delicious - 5 stars! I used bone-in chicken thighs, chopped each thigh in 2 pieces, gave them a head start in the oven for 10 min., then added the veggies. I also added my own homemade croutons to make it a complete meal. Highly recommended for a healthy, savory meal!
Kim
No need to strain the pan drippings before adding to vinaigrette. Any solids just help it emulsify.
Tim
My old oven won't do more than 390f. Any idea how that affects the timing?
Mariano
Made as per the recipe. Must pay attention to the vegies, so they do not overcook. Ended up a delicious salad-dinner! My family loved it! I added olives! And some cappers for a zest! 😉
Ellen
Halved cherry tomatoes and roasted along side everything else. Delicious.
DanaD
I made the recipe as written. It was interesting and very good.
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