Overview
- Prep & Cook Time: 35-45 min.
- Difficulty Level: Easy *
- Spice Level: Not Spicy
- Servings: 2
You Will Need
- 1 Baking Sheet, 1 Medium Non-Stick Pan
Ingredients
- 12 oz. Broccoli Florets
- 1 Shallot
- 2 Garlic Cloves
- 4 oz. Grape Tomatoes
- 1 Lemon
- ¼ oz. Parsley
- 2 Boneless Skinless Chicken Breasts
- ½ oz. Grated Parmesan
- Olive Oil
- Salt
- Pepper
Recipe Steps
Before You Cook
- Preheat oven to 400 degrees
- Thoroughly rinse produce and pat dry
- Prepare a baking sheet with foil and cooking spray
Step 1 - Prepare the Ingredients
Cut
broccoli into large bite-sized pieces. Peel and halve
shallot. Cut into ½" slices. Thinly slice
garlic. Halve
tomatoes. Zest
lemon, halve, and juice. Mince
parsley, leaves and stems.
Step 2 - Roast the Broccoli
Place
broccoli and
shallot on prepared baking sheet and toss with 1 Tbsp.
olive oil, ¼ tsp.
salt, and ¼ tsp.
pepper. Massage oil into broccoli. Spread into a single layer. Roast until tender and browned, 20-24 minutes. While broccoli roasts, cook chicken.
Step 3 - Prepare the Chicken
Pat
chicken breasts dry. On a clean work surface, cover chicken with plastic wrap. Using a heavy object, gently pound to a uniform thickness of ¼". Season both sides with ¼ tsp.
salt and ¼ tsp.
pepper.
Step 4 - Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp.
olive oil. Add
chicken to hot pan and cook undisturbed until browned, 2-3 minutes. Lower heat to medium. Flip chicken, and immediately remove from pan to a plate. Add 2 Tbsp.
olive oil to pan. Add
garlic and cook until fragrant, 30 seconds. Add
tomatoes, 1 Tbsp.
lemon juice, ¼ tsp.
salt, and chicken, browned side up, and
any accumulated juices from resting chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner. Sprinkle on
parsley,
lemon zest (to taste), and
Parmesan.
Step 5 - Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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