Instructions

01
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt and pepper. Add chicken breasts, turning to coat. Marinate at room temperature while you prep the other ingredients, about 15 minutes.
Herb says
Marinade acidity tenderizes the chicken without making it mushy, the Goldilocks of chicken science.
02
Bring a large pot of salted water to a boil. Add penne pasta and cook until just al dente according to package instructions. Reserve 1/4 cup pasta water, drain, and rinse pasta under cool water to stop the cooking.
03
While the pasta cooks, bring a second pot of salted water to a boil. Add broccoli florets and blanch until just bright green and crisp-tender, about 2 minutes. Drain and transfer immediately to a bowl of ice water. Once cold, drain again and pat dry.
Herb says
The ice bath halts the cooking and locks in that vibrant green. Broccoli envy is real.
04
Heat your grill (outdoor or grill pan) to medium-high. Grill the marinated chicken breasts for 5–6 minutes per side, or until just cooked through. Remove to a plate, tent loosely with foil, and let rest for 5 minutes.
05
Meanwhile, whisk together 1/4 cup lemon juice, 1/3 cup olive oil, dijon mustard, honey, minced garlic, and a pinch of salt and pepper to make the vinaigrette.
06
Slice the rested chicken into thin strips.
07
Combine cooked penne, blanched broccoli, sliced red onion, parsley, and grilled chicken in a large mixing bowl. Toss with half the vinaigrette, adding more as needed. If salad seems a bit dry, drizzle in a tablespoon or two of reserved pasta water to loosen.
08
Taste and adjust salt and pepper as needed. Serve chilled or at cool room temperature.
Herb says
Letting it sit for 10–15 minutes melds the flavors, so your patience will be rewarded.

HERB

Penne for Your Grill Thoughts

Ingredients

Instructions