Ingredients:

  • 3 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 lbs boneless skinless chicken breast
  • 5 cups broccoli florets
  • 2 cups cooked quinoa or brown rice
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Whisk the marinade. In a large bowl, combine 3 tbsp olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper. Note: Whisking ensures the oil and juice don't separate.
  2. Prep the chicken. Dice the chicken breast into uniform 1 inch cubes. Toss them into the bowl and stir until every piece is fully coated.
  3. Quick soak. Let the chicken marinate for 10 minutes. While it sits, preheat your oven to 400°F (200°C). Note: 10 minutes is plenty; any longer and the acid breaks down the fibers too much.
  4. Arrange the pan. Spread the marinated chicken on one side of your large sheet pan. Place the broccoli florets on the other side.
  5. Season the greens. Drizzle 2 tbsp olive oil over the broccoli and add a pinch of salt. Toss them right on the pan to coat.
  6. The Roast. Slide the pan into the oven. Roast for 15-20 minutes until the chicken is golden and the broccoli edges are charred.
  7. Precision Check. Use your thermometer. Remove the pan when the chicken reaches an internal temperature of 160°F (71°C).
  8. The Rest. Let the pan sit on the counter for 5 minutes. Note: This allows the juices to redistribute so they don't leak out when you move the meat.
  9. Portion out. Divide your cooked quinoa or rice equally among 5 containers.
  10. Assemble. Top the grains with the roasted broccoli and lemon chicken. Garnish each with a sprinkle of fresh parsley.