Preheat your oven to 200°C (392°F).

Cut the broccoli into florets if not already done, and place them on a baking sheet. Drizzle 1 tbsp of olive oil over the broccoli, season with salt and pepper, and toss well.

Bake the broccoli in the preheated oven for about 20 minutes until tender and starting to brown slightly. Stir halfway through to ensure even roasting.

Meanwhile, bring a large pot of salted water to boil. Add the whole-wheat penne and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the chicken breasts or thighs to the skillet, season with salt, pepper, and sauté until browned on both sides (about 4-5 minutes per side).

Add the jar of tomato-basil pasta sauce to the skillet, reduce heat to low, cover, and let the chicken simmer for about 10-15 minutes until the chicken is cooked through.

While the chicken cooks, zest and juice the lemon, and chop the fresh parsley or basil.

Once the chicken is cooked, stir in the lemon zest, lemon juice, and chopped fresh herbs.

Combine the cooked penne with the chicken and sauce. Adjust seasoning with additional salt and pepper if needed.

Serve the chicken and penne with the roasted broccoli on the side. Optionally, sprinkle with grated Parmesan cheese before serving.