Chicken and Roasted Broccoli with Lemon Sauce

Chicken and Roasted Broccoli with Lemon Sauce

Chicken and Roasted Broccoli with Lemon Sauce is an easy, delicious dish to serve your dinner guests. Our Mount Olympus Seasoning adds a savory, lemony flavor to the chicken and broccoli. Pan-cooking the chicken with our seasoning and oven-roasting the broccoli with additional seasoning brings out even more flavor. We like to serve the chicken with wild rice, which compliments chicken so well. You already have the broccoli as the vegetable. This simple dish is sure to be a hit with your family and guests. Enjoy!

Serves 4

Ingredients:
2 Medium Boneless, Skinless Chicken Breasts
3 Tablespoons Sheffield’s Mount Olympus Seasoning, Divided
¼ Cup All-purpose Flour
4 Tbsp Olive Oil, Divided
1 Pound Broccoli Florets. You leave a bit of stem on if you like.
2 Teaspoons Minced Garlic
1 Large Lemon, Cut Into ¼” Slices
¼ Cup Fresh Lemon Juice
1 Cup Low-Sodium Chicken Broth

Directions:
Pre-heat oven to 425ºF. Set rack in middle position.

Cut each chicken breast horizontally into 2 cutlets. Pound thinner to about ½” thick. If they are larger, you might cut in half first, then slice each piece into cutlets, giving you 6 cutlets. Sprinkle 2 tablespoons of the Mount Olympus Seasoning evenly on both sides of the chicken pieces. Rub in a bit so it sticks better. Coat with the flour. Set aside.

In a large mixing bowl, add the broccoli, 2 tablespoons of the oil, the remaining tablespoon of the Mount Olympus, and the minced garlic. Toss to coat evenly. Spread evenly on a rimmed baking sheet. Roast for 12 minutes.

While the broccoli is roasting, heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat. When the oil starts to shimmer, add the chicken pieces. Cook about 3 to 4 minutes on each side, until golden brown. Watch so they don’t overcook or they will dry out..

Transfer the chicken pieces to the baking sheet in between the broccoli pieces. Continue to cook for another 6 to 7 minutes, until the broccoli pieces are fork tender and start to turn golden brown.

While the chicken and broccoli are cooking, place the skillet back on the stove over medium heat. Add the remaining tablespoon of oil and the lemon slices. Cook for a couple minutes, while stirring, until the slices start to brown. Increase the temperature to medium-high. Add the lemon juice, and chicken broth. Stir while scrapping any browned bits. Simmer for a couple minutes so the sauce reduces and thickens a bit. Plate the chicken and broccoli, spooning the sauce over the chicken.

Serve with a side of wild rice or other side of your choice. Enjoy!