One Tray Chicken & Broccoli with Blue Cheese Dressing
My favourite way to cook weeknight dinners at the moment is to pop some meat and veg in a tray in the oven, set my timer and then do something else until dinner time.
It’s about as low-stress as cooking can be. Plus you end up with a really delicious and satisfying meal.
I love this blue cheese dressing. It’s wonderful as a main meal here but you could also serve it as a dip when it’s time for a snack. I love it with a punchy gorgonzola piccante, but any blue cheese will be delicious.
enough for: 2
takes 30 minutes
4 chicken thigh fillets or 2 breasts
2 heads broccoli
200mL (3/4 cup) sour cream
150g (5oz) blue cheese, at room temp
1-2 tablespoons lemon juice
1. Preheat your oven to 250C (480F). Slice chicken into bite sized strips and broccoli into bite sized pieces. Toss in a roasting tray. Drizzle with olive oil and scatter over some salt.
2. Cover with foil and bake for 15-20 minutes or until chicken is cooked through and the broccoli is tender.
3. While the chicken and broccoli is cooking smash together the sour cream and blue cheese with a fork. Or for a smoother dressing use a stick blender. Taste and add lemon juice as needed.
4. Serve chicken and broccoli with dressing in a bowl on the side or just slather it on top!
WINE MATCH: A crisp dry white like Pinot Gris or Riesling.
Variations & Substitutions
vegetarian – skip the chicken and serve with roast walnuts (or other nuts), or cooked chickpeas or cooked grains like brown rice, farro or quinoa.
more veg / prettier – feel free to use any of your favourite roasting veg. Cauliflower is good, but eggplant / zucchini / capsicum (bell peppers) would all work. Toss in some salad leaves or fresh herbs like flat leaf parsley at the end if you want a leafier
more substantial – serve with roast nuts or use more chicken.
carb-lovers – toss in cooked pasta or grains before serving. Sweet potato would be another good veg option it will just take a little longer to cook.
more summery – serve the dressing with crisp sliced iceberg lettuce.
The broccoli can be roasted ahead and stored in the fridge for up to 2 weeks or frozen. Personally I’m not a fan of reheated chicken so I wouldn’t cook the chicken in advance. The dressing can be made up to a week ahead and stored in the fridge but don’t freeze it. Allow dressing to come to room temp before using.
More One-Pot / One-Tray Recipes
See the One Pot archives.
Have fun in the kitchen!
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