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Instructions |
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Pound thicker portion of chicken breast with the
flat side of a meat mallet to even out their
thickness. Add chicken to a gallon size
resealable gallon bag.
In a small bowl whisk together 3 T. oil, lemon
juice, garlic, Italian seasoning and season with 1
1/4 tsp salt and 3/4 tsp pepper.
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Pour marinade over chicken, seal bag while removing
excess air. Rub marinade around the chicken after
sealing bag. Transfew to refrigerator and let rest
at least 15 minutes (or up to 4 hours)
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During those 15 minutes preheat over to 425
degrees. Spray an 18 by 13 inch rimmed baking
sheet with non-stick cooking spray.
Place broccoli on baking sheet, toss with 2 T.
olive oil and garlic and season with salt. Spread
into an even layer covering about 2/3 of the
baking sheet.
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Remove chicken from marinade in bag and transfer
to the remaining space on the baking sheet in a
single layer.
Roast in preheated oven until each chicken breast
registers 165 degrees in center and broccoli is
tender and nicely browned in spots, about 16-22
minutes.
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| Serving
Suggestions |
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4
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Originally Submitted
9/1/2021
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