Chicken and marinade:
3 TBSP olive oil
juice from one large lemon
2 cloves of garlic, minced
1 tsp Italian season
1/4-1/2 tsp lemon pepper seasoning
1/4-1/2 tsp Paula Deen's house seasoning
4-6 boneless skinless chicken breasts
parsley and lemon slices for garnish (optional)
1-1/4 lb bite-size broccoli florets
2 TBSP olive oil
1 clove garlic, minced
2 TBSP grated parmesan [I didn't measure this; I just sprinkled it on when it was time.]
Cut chicken breasts in half or pound to even out. In a gallon ziplock bag, add the first six ingredients and mix well. Add in the chicken, seal bag, and marinade in the refrigerator for 15 min. to 4 hours, turning the bag occasionally.
Preheat the oven to 425 degrees. Spray a large rimmed baking sheet or casserole dish. Toss broccoli, olive oil, and garlic on the baking sheet (or in a bowl and then pour onto one end of the baking sheet).
Add the chicken to the remaining space on the baking sheet. Pour the remaining marinade onto the chicken. Bake about 20 minutes (or until each breast measures 165 degrees).
Remove from oven and sprinkle parmesan onto the broccoli. Add parsley and lemon slice garnishes (if using; I didn't).
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