Lemon-Rosemary Chicken with Roasted Broccolini

Serves 4


About this recipe:

A healthy weeknight dinner recipe loaded with herbal and lemon flavors.

  • 2 tbsp fresh parsley
  • 1 ½ tbsp fresh rosemary
  • 1 lemon
  • 2 red onions
  • 1 ½ lbs broccolini
  • 1 ½ tbsp minced garlic
  • 2 tsp dijon mustard
  • ⅓ cup olive oil
  • 2 lbs chicken breast
  • ¾ tsp red pepper flakes
  1. Preheat oven to 425° F (218° C). Finely chop parsley and fresh rosemary. Thinly slice lemon. Cut onion and broccolini into large pieces (roughly 2 inches).
  2. In a large bowl, combine parsley, fresh rosemary, garlic, mustard and 4 tsp olive oil. Rub mixture over chicken breast on all sides, including under the skin if skin-on. Place in the center of a baking sheet and lay half the lemon slices on top. Place in the oven and bake 15 minutes, until beginning to brown on top.
  3. Meanwhile, in a separate bowl, combine broccolini, onion, remaining 4 tbsp olive oil, red pepper flakes and a pinch of salt and pepper. Toss until vegetables are well coated.
  4. Remove chicken from oven and arrange vegetables around it on the baking sheet. Return to the oven and bake until vegetables are tender and chicken reads 165° F (74° C) in the center, 12 to 14 minutes.
  5. Season with salt and pepper to taste. Serve.

Net carbs5g
Added sugar0g
Saturated fat4g