NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1.5 cups broccoli florets

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, dried oregano, and dried thyme.

• 3

  Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes until the bottom is deeply golden and crispy.

• 5

  Flip the chicken and arrange the broccoli florets in the spaces around the meat within the skillet.

• 6

  Transfer the skillet to the preheated oven and roast for 12-15 minutes until the chicken is cooked through and broccoli is tender.

• 7

  While the chicken roasts, whisk together the minced garlic, lemon juice, and lemon zest in a small bowl.

• 8

  Remove the skillet from the oven and immediately drizzle the lemon-garlic mixture over the chicken and broccoli while still hot.

• 9

  Let the chicken rest for 3 minutes before serving to ensure the juices redistribute.