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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

Instructions

  1. 01
    Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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