This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats.
Read more about our affiliate linking policy.
This recipe is based on a classic repast stew, with all of the elements that make it so successful.
I made this dish over the weekend with a few changes, and it was really delicious.
I added roasted peppers, onions, garlic, and a handful of red bell peppers and green bell peppers for extra flavor.
I also tossed in some smoked salmon and added some green and red onion to my recipe, along with a dollop of chopped scallions for extra kick.
If you’re looking for more prep ideas, check out our complete list of all of our prep recipes.
Serve with some pasta, grilled chicken, or turkey!
Ingredients 2 large chicken breasts, diced 1 head broccoli, finely chopped 1/2 cup shredded cheddar cheese 1/4 cup shredded provolone cheese, divided 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar, or to taste Directions Preheat oven to 350 degrees F. Coat chicken with olive oil.
Roast chicken, skin side down, for about 5 minutes or until browned.
Remove skin from chicken and shred the chicken.
Meanwhile, preheat oven for 2 minutes.
Chop broccoli into bite-size pieces.
Season chicken breasts with salt and pepper, then toss with remaining 2 tablespoons olive oil, lemon juice, and vinegar.
Place broccoli into a large mixing bowl and toss with the chicken, cabbage, and provolones.
Drizzle olive oil over the broccoli.
Season to taste with additional salt and fresh ground pepper.
Spoon chicken mixture over chicken, top with broccoli, and sprinkle with fresh basil.
Drizzle olive oil and sprinkle lightly with remaining 1 tablespoon lemon juice.
Bake chicken for 15 minutes, or until the chicken is cooked through.
Serve with a salad.
Recipe adapted from Serious Eaters.