This is a great bulk-cooking recipe that I originally found on the Zone Diet website. If you have leftover chicken laying around, or are looking for a way to use meat from a whole bird that you cooked, then check it out.

I usually make this on Sunday or Monday, and then eat off of it the entire week. Sometimes we’ll have it as a family dinner when I need something quick to throw together with leftovers.

I don’t feel like you really need to add extra carbs to this, but you could mix in some quinoa or serve with crackers if that’s part of your plan. A piece of fruit on the side would be another option to add in some healthy carbs for the day.

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Baked Chicken and Broccoli Salad
Instructions
  1. Preheat oven to 375°F. Wash and pat chicken dry. Put in a small baking dish and season with your favorite herbs.
  2. Bake for 30-35 minutes (until juices run clear). Meanwhile cook bacon in microwave oven and set aside to drain and cool.
  3. In a good-sized bowl mix broccoli, water chestnuts, carrots, and sesame seeds.
  4. In a separate bowl mix yogurt, mayonnaise, lemon juice, garlic powder and pepper. Add to vegetable mixture with cooled chicken and peaches. Toss to coat.
  5. Top with crushed bacon.
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