Lemon Herb Chicken with Broccoli Penne
Zesty Lemon Chicken and Broccoli Penne Toss
Ingredients:
2 boneless, skinless chicken breasts, diced
2 cups penne pasta
2 cups broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley for garnish
Directions:
Cook penne pasta according to package instructions. In the last 3 minutes of cooking, add broccoli florets. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add diced chicken to the skillet. Season with oregano, thyme, salt, and pepper. Cook for 6–8 minutes or until fully cooked and golden.
Reduce heat to low. Add lemon zest and juice, stirring to deglaze the pan and coat the chicken evenly.
Add drained pasta and broccoli to the skillet. Toss everything together until well combined.
Sprinkle with Parmesan cheese if using, and garnish with chopped parsley.
Serve hot with an extra drizzle of olive oil or lemon juice, if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 435 kcal | Servings: 4 servings