Easy Baked Lemon Herb Chicken Breast with Roasted Broccoli
A simple, flavorful one-pan meal featuring juicy, tender chicken breasts marinated in zesty lemon and fresh herbs, paired with perfectly roasted broccoli florets. This healthy, low-carb dinner comes together with minimal cleanup and delivers bright, vibrant flavors perfect for a busy weeknight.
Ingredients
Ingredients
- 2 large chicken breasts boneless, skinless (about 1 lb total), pounded to even thickness
- 1 lb broccoli florets fresh, cut into bite-sized pieces
- 3 tbsp olive oil divided
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest finely grated
- 3 cloves garlic minced
- 1 tsp dried oregano or Italian seasoning
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp salt divided, or to taste
- 1/2 tsp black pepper freshly ground, divided
- 1 medium lemon sliced into rounds for garnish (optional)
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to prevent the chicken from drying out. Make-Ahead: You can marinate the chicken up to 24 hours in advance for even deeper flavor. Variations: Try adding red pepper flakes for a spicy kick, or substitute asparagus or green beans for the broccoli. Serving Suggestion: This pairs beautifully with quinoa, brown rice, or a simple couscous salad.