Grilled Chicken And Oven Roasted Broccoli Recipes

ONE PAN ROASTED CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 400 degrees and spray a baking sheet with cooking spray (or line with foil.)
• Place chicken breasts in the center of the baking sheet and scatter broccoli florets around the chicken. Drizzle both the chicken and broccoli with olive oil, salt and pepper using tongs to evenly coat.
• Brush each chicken breast with one tablespoon dijon mustard then bake pan for 25 minutes, flipping chicken over around the 15 minute mark.
• Drizzle with lemon juice before serving if you wish.

CRISPY CHICKEN WITH ROASTED BROCCOLI

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
• Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
• Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
• Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos

GRILLED CHICKEN AND OVEN ROASTED BROCCOLI

Steps:

• 1. Add extra virgin olive oil to a large heated pan. Sauté mushrooms until golden brown. Add onions, garlic and thyme sauté until the onions are soft. Mix brown gravy mix and chicken base with the water. Add mixture to sautéed veggies. Add brandy and let simmer. Add a little more water if need to ensure a creamy consistency. Add cream and simmer. Let sauce reduce by half.
• 2. In a large bowl, combine chicken, olive oil, greek seasoning, garlic cloves and lemon zest. Marinate for at least 2 hours. On a hot grill cook chicken for 12-15 minutes. Turn once. Internal temperture should read 160 degrees.
• 3. Preheat oven to 375 degrees. Combine all ingredients for the roasted broccoli. On a large baking sheet arrange broccoli in a single layer. Roast for 10-15 minutes, or until broccoli florets are golden brown. Turn once.

OVEN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

ROASTED BROCCOLI & CHICKEN BAKE

Steps:

• Preheat oven to 400.
• In large bowl, stir together barley and broth. Cover with vented plastic wrap, microwave on high 20-25 minutes or until most of the liquid is absorbed, stirring once.
• Meanwhile, in large skillet, heat 1 Tbsp olive oil on med-high. Add chicken; sprinkle with 1/4 tsp each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl.
• To skillet, add carrot, onion, and thyme. Cook 3 minutes, stirring.
• Add garlic to skillet, cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat.
• Stir in chicken and barley; transfer to shallow 3 qt baking dish.
• Toss broccoli with 1/8 tsp salt and remaining oil; arrange on top of barley mixture.
• Bake 20-25 minutes or until broccoli is tender.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.