Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 170g / 6 oz each)
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 large lemon, zest and juice
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 cups broccoli florets (approx. 300g)
  • 1 tbsp avocado oil
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the chicken breasts dry with a paper towel to ensure a proper sear.
  2. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon zest, and half the lemon juice.
  3. Coat the chicken thoroughly with the marinade and let it sit at room temperature for 15 minutes.
  4. Preheat your oven to 400°F (200°C) and heat a heavy-bottomed oven-safe skillet over medium-high heat.
  5. Place the chicken in the skillet and sear for 5-6 minutes until a golden-brown crust forms.
  6. Flip the chicken and cook for another 5 minutes until firm to the touch.
  7. Toss broccoli florets with avocado oil, sea salt, pepper, and red pepper flakes; arrange them around the chicken in the skillet or on a separate baking sheet.
  8. Transfer the skillet to the oven and bake for 10 minutes until the broccoli is tender crisp and charred at the tips and the chicken reaches an internal temperature of 165°F (74°C) on a digital thermometer.
  9. Ensure the chicken reaches 165°F. Remove from heat and let rest for 5 minutes.