Ingredients
4chicken breastsboneless, skinless
3tbspolive oil
3tbspfresh lemon juice
2garlic clovesminced
1tspItalian seasoning
salt and freshly ground black pepper
2tspfresh parsleyminced, for garnish, optional
lemon slicesfor garnish, optional
1¼lbbroccoli crownschopped into bite sized florets
2tbspolive oil
1garlic cloveminced
2tbspparmesan cheesegrated or fine powdered
Preparation
Pound thicker portions of chicken breast with the flat side of a meat mallet to even out thickness.
Add chicken to a gallon size resealable gallon bag.
In a small bowl, whisk together 3 tablespoons of oil, lemon juice, garlic, Italian seasoning and season with 1 ¼ teaspoon of salt and ¾ teaspoon of pepper.
Pour marinade over chicken, then seal the bag while removing excess air.
Rub marinade around the chicken after sealing the bag.
Transfer to refrigerator and let rest at least 15 minutes or up to 4 hours.
During those 15 minutes, preheat oven to 425 degrees F.
Spray an 18 x 13-inch rimmed baking sheet with non-stick cooking spray.
Place broccoli on baking sheet, toss with 2 tablespoons of olive oil, the garlic, and salt.
Spread into an even layer covering about ⅔ of the baking sheet.
Remove the chicken from the marinade bag then transfer to the remaining space on the baking sheet in a single layer.
Roast in the oven for 16 to 22 minutes until each chicken breast registers 165 degrees F in center and the broccoli is tender and nicely browned in spots.
Remove from oven and sprinkle broccoli with parmesan cheese.
Sprinkle chicken with parsley, and garnish with lemon slices, if desired.
Season chicken with more salt to taste, serve warm, and enjoy!
