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.

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One Tray Chicken & Broccoli with Blue Cheese Dressing

Total Time 30 minutes minutes

Servings 2 people

Ingredients

• 4 chicken thigh fillets or 2 breasts
• 2 heads broccoli
• 200 mL sour cream
• 150 g blue cheese at room temp
• 1-2 tablespoons lemon juice

Metric - US Customary

Instructions

• 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.
• Cover with foil and bake for 15-20 minutes or until chicken is cooked through and the broccoli is tender.
• 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.
• 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, almonds (or other nuts), or cooked chickpeas or cooked grains like brown rice, farro or quinoa.

short on time – replace spuds with chopped cauliflower or zucchini (will make it low carb as well!) – no need to boil them first.

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, brown rice or couscous before serving. Sweet potato would be another good veg option it will just take a little longer to cook.

more substantial (low carb) – more broccoli + more blue cheese. Walnuts.

more summery – serve the dressing with crisp sliced iceberg lettuce.

paleo (grain, legume & dairy-free) – replace blue cheese and sour cream with garlicky mayo.

Prepare Ahead

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.

Waste Avoidance Strategy

chicken thigh fillets or breasts – freeze them.

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

sour cream / blue cheese – best to use for another meal.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.