Fuel Your Body: The High-Protein Broccoli & Chicken Salad That Keeps You Full for Hours

Long winter days are over, so it’s finally time to add more fruits and vegetables to our daily menu, making sure everything is prepared for the summertime. Now that the spring is here and many people across the world are taking up ore sports while trying to eat healthy, recipes for protein-rich food are going viral, including the one for a delicious broccoli and chicken salad.

Apart from being rich in both taste and protein, this salad doesn’t require using a lot of olive oil, which is another great news for those sticking to healthy lifestyle.

Here’s what you need: 400 g of broccoli, 350 g of chicken breast, half a red bell pepper, half an onion, 2 cloves of garlic, 20 g of lemon juice, 20 g of olive oil, salt and black pepper to taste, 0.5–1 tsp of spices (tomato, basil, garlic), 0.25 tsp of coriander, 0.25 tsp of paprika, 50 ml of water (for the pan), balsamic cream (optional).

Make crosswise cuts on both sides of the chicken fillet, whether it’s a breast or a thigh. If the chicken breast is a bit thick, slice it thinner. Season with salt, spices, and crushed garlic. Let it marinate for half an hour.

Meanwhile, separate the broccoli into florets and boil them in salted water for two to three minutes. Then quickly cool the broccoli in ice water (this stops the cooking process and keeps the color bright). Place the broccoli in a colander to drain off all the liquid.

Next, place the broccoli in a salad bowl, lightly salt it, sprinkle with dried garlic, and drizzle with lemon juice and olive oil. Add aromatic spices.

In a dry nonstick skillet, cook the chicken pieces on both sides for one to two minutes. Then pour in a little hot water and simmer, covered, until fully cooked and the liquid has evaporated. Place the chicken fillets on a cutting board.

Lightly grease the same skillet with oil, then fry the chopped onion and red bell pepper (cut into strips) in it. Fry the vegetables for one minute, stirring occasionally, just to remove the onion’s bitterness and soften the bell pepper. There’s no need to cook them all the way through; just let the onion release its aroma.

Cut the chicken breast into small pieces.

Assemble the salad by combining the broccoli, vegetables, and chicken. Toss to combine, then season to taste, adding whatever you consider necessary. You can also drizzle it with balsamic cream, then serve immediately.