By Claire DiMaggio
Preheat your oven to 200°C (400°F).
In a large baking dish, arrange the chicken breasts or thighs. Season with salt, pepper, lemon zest, lemon juice, and half of the minced garlic. Drizzle 1 tablespoon of olive oil over the chicken, making sure it is well coated. Set aside to marinate.
On a baking sheet, spread out the broccoli florets. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and the remaining minced garlic. Toss to coat evenly. Place in the preheated oven and roast for 20-25 minutes, until tender and slightly charred.
While the broccoli is roasting, bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.
After the broccoli has roasted for 15 minutes, place the baking dish with the marinated chicken in the oven. Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 75°C or 165°F).
In a large pan over medium heat, add the tomato-basil pasta sauce and cooked penne. Stir to combine and heat through.
Once the chicken and broccoli are cooked, remove from the oven. Let the chicken rest for a few minutes before slicing.
Plate the cooked penne and sauce, place sliced chicken on top, and add roasted broccoli on the side.
Garnish with chopped fresh parsley or basil and grated Parmesan cheese if using.
Serve immediately and enjoy your delicious Baked Lemon-Herb Chicken with Whole-Wheat Penne & Roasted Broccoli!
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By Claire DiMaggio
This Main Course Pasta Chicken 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 630 calories total.
Preheat your oven to 200°C (400°F).
In a large baking dish, arrange the chicken breasts or thighs. Season with salt, pepper, lemon zest, lemon juice, and half of the minced garlic. Drizzle 1 tablespoon of olive oil over the chicken, making sure it is well coated. Set aside to marinate.
On a baking sheet, spread out the broccoli florets. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and the remaining minced garlic. Toss to coat evenly. Place in the preheated oven and roast for 20-25 minutes, until tender and slightly charred.
While the broccoli is roasting, bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.
After the broccoli has roasted for 15 minutes, place the baking dish with the marinated chicken in the oven. Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 75°C or 165°F).
In a large pan over medium heat, add the tomato-basil pasta sauce and cooked penne. Stir to combine and heat through.
Once the chicken and broccoli are cooked, remove from the oven. Let the chicken rest for a few minutes before slicing.
Plate the cooked penne and sauce, place sliced chicken on top, and add roasted broccoli on the side.
Garnish with chopped fresh parsley or basil and grated Parmesan cheese if using.
Serve immediately and enjoy your delicious Baked Lemon-Herb Chicken with Whole-Wheat Penne & Roasted Broccoli!
Calories per Serving: 630
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