By Claire DiMaggio
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, combine the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Spread the broccoli out on one half of the prepared baking sheet.
Place the chicken breasts on the other half of the baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Sprinkle the zest and juice of one lemon over the chicken.
Bake the chicken and broccoli in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 75°C or 165°F) and the broccoli is tender and slightly crispy on the edges.
While the chicken and broccoli are baking, cook the whole-wheat penne according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the tomato-basil pasta sauce to the skillet, stir, and bring to a simmer. Add the cooked penne to the sauce, tossing to coat evenly. Simmer for 3-4 minutes, stirring occasionally.
Once the chicken and broccoli are done, remove them from the oven. Let the chicken rest for a few minutes before slicing it into thick strips or cubes.
To serve, plate the penne with sauce, top with sliced lemon-herb chicken, and add a side of roasted broccoli. Garnish with chopped fresh parsley or basil and sprinkle with grated Parmesan cheese, if using.
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By Claire DiMaggio
This Main Course Pasta Chicken Healthy Dinner recipe is ready in 45 minutes and features boneless skinless chicken breasts or thighs, whole-wheat penne, tomato-basil pasta sauce and other delicious ingredients. Contains 560 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, combine the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Spread the broccoli out on one half of the prepared baking sheet.
Place the chicken breasts on the other half of the baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Sprinkle the zest and juice of one lemon over the chicken.
Bake the chicken and broccoli in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 75°C or 165°F) and the broccoli is tender and slightly crispy on the edges.
While the chicken and broccoli are baking, cook the whole-wheat penne according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the tomato-basil pasta sauce to the skillet, stir, and bring to a simmer. Add the cooked penne to the sauce, tossing to coat evenly. Simmer for 3-4 minutes, stirring occasionally.
Once the chicken and broccoli are done, remove them from the oven. Let the chicken rest for a few minutes before slicing it into thick strips or cubes.
To serve, plate the penne with sauce, top with sliced lemon-herb chicken, and add a side of roasted broccoli. Garnish with chopped fresh parsley or basil and sprinkle with grated Parmesan cheese, if using.
Calories per Serving: 560
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