Baked Lemon Rosemary Chicken and Broccoli

5 from 50 votes

Baked Lemon Rosemary Chicken and Broccoli is a quick, healthy dinner recipe for busy weeknights.

Course dinner

Cuisine American/Southern, Healthy

Keyword broccoli, chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 332kcal

Author Paula

4 chicken breasts skinless boneless
3 to 4 tablespoons coconut oil in liquid form
2 teaspoons garlic clove
2 teaspoons dried thyme
1 teaspoon dried rosemary or 1/2 tablespoon fresh, minced rosemary
2 tablespoons fresh parsley chopped
2 medium lemon zested then sliced thin (the zest will be used for the broccoli)For the broccoli:
1 to 2 heads broccoli you'll want 6 to 8 cups if this is your only side dish
2 tablespoons coconut oil in liquid form
2 teaspoon garlic clove
1/4 teaspoon salt
lemon zest from lemons above

Cut or pound chicken so that it is no thicker than 1 inch. (This way everything will cook evenly and at the same time.)
Preheat oven to 400 degrees F.
Place chicken in a bowl or zip-top bag and add oil, then remaining ingredients except the lemon slices. Rub chicken so that the oil and seasonings coat the chicken.
Place the chicken on a foil-lined baking sheet. I use one 21x15 inch sheet pan, you may use 2 cookie sheets also.)
Place the lemon slices on top of the chicken.
Spread the broccoli on the baking sheet and drizzle with oil, seasonings, and zest. Toss to coat. Spread into a single layer.
Bake 25 to 30 minutes, uncovered.
Serve hot. Enjoy!

Recipe from Paula @CallMePMc.com All images and content are copyright protected.