Ingredients
The following ingredients have 4 Servings
- 4 (6 oz) boneless skinless chicken breasts
- 3 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 2 cloves minced garlic
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp minced fresh parsley and lemon slices, for garnish (optional)
- 5 cups broccoli crowns, chopped into bite size florets (about 1 1/4 lbs)
- 2 Tbsp olive oil
- 1 clove minced garlic
- 2 Tbsp grated parmesan
Instruction
- Pound chicken breast with the flat side of a meat mallet to even out their thickness.
- In a gallon size ziploc bag add 3 Tbsp oil, lemon juice, garlic, Italian seasoning and season with salt pepper. Close and mix well.
- Add the chicken to the bag. Seal it while removing excess air. Rub marinade around the chicken after sealing bag. Place in the refrigerator for 15 minutes (or up to 4 hours).
- Preheat your oven to 425 degrees. Lin a 18 by 13-inch rimmed baking sheet with foil or parchment paper. Spray with non-stick cooking spray.
- Place broccoli on baking sheet, toss with 2 Tbsp olive oil and the garlic and season with salt. Spread into an even layer covering about 2/3 of the baking sheet.
- Remove chicken from the bag and transfer to the remaining 1/3 of the baking sheet in a single layer. Spoon some of the the garlic from the marinade over the chicken as well.
- Bake at425 degrees until each chicken breast registers 165 degrees in center and broccoli is tender and nicely browned in spots, about 16 – 22 minutes.
- Remove from oven and sprinkle broccoli with parmesan then sprinkle chicken with parsley if desired and garnish with lemon slices if desired. Serves 4
