Grilled Chicken & Broccoli Recipe

Prepare the marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tsp honey, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate the chicken

Pound the 2 chicken breasts to an even thickness (about 1/2 to 3/4 inch) or butterfly if thick. Place chicken in a zip-top bag or shallow dish and pour the marinade over the chicken, turning to coat. Seal and refrigerate for at least 30 minutes, preferably 2 hours (up to 6 hours).

Preheat the grill

About 15 minutes before cooking, preheat an outdoor grill or grill pan to medium-high heat (400–425°F / 200–220°C). Oil the grill grates or brush the grill pan with a little oil to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Adjust time for thickness. Transfer to a plate and let rest 5 minutes before slicing.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Toss 1 lb halved/quartered redskin potatoes with 2 tbs olive oil, 1 tsp rosemary, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Arrange potatoes cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–35 minutes, turning once halfway through, until golden brown and fork-tender. Roast time may vary by potato size.

When done, remove from oven and season with additional salt if needed. Keep warm while chicken and broccoli finish.

While potatoes roast and about 10 minutes before chicken will finish, bring 1 cup water to a simmer in a medium saucepan fitted with a steamer basket (or use a large pot and colander). Add 4 cups broccoli florets to the basket.

Cover and steam 4–6 minutes until bright green and tender-crisp. Check doneness with a fork: it should pierce easily but retain slight bite.

Remove broccoli from the steamer into a bowl, season with 1/4 tsp salt and toss with 1 tbs butter or 1 tbs olive oil if using. Keep covered to stay warm.

Slice the rested grilled chicken breasts against the grain into 1/2-inch slices.

Divide roasted potatoes and steamed broccoli between two plates. Place one grilled chicken breast (or half the sliced breast) on each plate.

Garnish with chopped fresh parsley and a squeeze of extra lemon juice if desired. Serve immediately.