Pesto Change-O

Roasted Lemon-Garlic Chicken Breast with Broccoli Rabe Pesto

40 minutes

Serves 2

DinnerMediterranean

Herb's take

Inspired by Italian and Mediterranean tables, this dish spotlights oven-roasted chicken breast paired with a bright, zesty, broccoli-based pesto. You'll learn how to coax maximum flavor from broccoli and garlic while mastering a foolproof Mediterranean-style roast.

Ingredients

Yield

2 (about 8 oz each) boneless, skinless chicken breasts
1 large lemon, zested then juiced
5 cloves garlic, peeled
1 1/2 cups (about 6 oz) broccoli, stems and florets chopped
1/2 cup, lightly packed fresh parsley leaves
3 tbsp pine nuts, toasted
1/4 cup Parmesan cheese, finely grated
1/4 cup + 1 tbsp extra-virgin olive oil

Instructions

01
Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment.
02
In a bowl, combine 1 tbsp olive oil, half the lemon zest, and 2 grated garlic cloves. Rub this mixture all over chicken breasts, then season generously with salt and pepper.
03
Place chicken on the prepared baking sheet. Roast for 22-25 minutes, until cooked through (internal temp of 160°F). Rest loosely tented with foil for 5 minutes before slicing.
Herb says
Resting lets the juices redistribute, so your chicken stays juicy instead of weeping on the cutting board.
04
Bring a medium saucepan of salted water to a boil. Add chopped broccoli and blanch for 2 minutes until vivid green. Drain and run under cold water to halt cooking.
Herb says
Blanching locks in color and keeps your pesto from turning army-green. We eat with our eyes, after all.
05
In a food processor, combine blanched broccoli, parsley, pine nuts, remaining lemon zest, remaining 3 garlic cloves, Parmesan, and a pinch of salt. Pulse to chop finely.
06
Add 1/4 cup olive oil and 2 tbsp lemon juice. Process until smooth but still vibrant, scraping down sides as needed. Taste and adjust salt, lemon, or oil for balance.
Herb says
Acid goes in at the end so you don't dull its brightness. Early acid can turn your pesto muddy.
07
Slice rested chicken breasts. Arrange on plates and top generously with broccoli pesto. Serve any extra pesto on the side with lemon wedges.

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