Get ready to fire up your taste buds with Grilled Lemon Garlic Chicken with Roasted Broccoli! This vibrant, Mediterranean-inspired dish brings together juicy, aromatic chicken with tender, crisp-edged broccoli—a perfect balance of tangy, savory, and fresh flavors all on one plate. Whether you’re seeking a lively weeknight dinner or an impressive meal for guests, this recipe promises fuss-free cooking and a restaurant-quality result that lets each wholesome ingredient shine.
Ingredients You’ll Need
The brilliance of Grilled Lemon Garlic Chicken with Roasted Broccoli lies in its simplicity. Every ingredient plays a key role, from bringing out the natural flavors to adding beautiful color and texture. Here’s what you need and why each element matters:
- Chicken Breasts: Boneless, skinless chicken breasts offer lean protein and soak up the marinade perfectly.
- Olive Oil: Divided use adds flavor and moisture to both the chicken and the broccoli, helping everything cook to golden perfection.
- Fresh Lemon Juice: The heart of that addictive tang, lemon juice keeps the chicken bright and tender.
- Lemon Zest: Intensifies citrus flavor, making each bite pop without overpowering.
- Garlic: Three cloves bring an intoxicating aroma and deep, savory flavor that defines the marinade.
- Dried Oregano: This classic herb introduces a whiff of Mediterranean character and gentle earthiness.
- Salt: Essential for bringing all the flavors together and enhancing every ingredient.
- Black Pepper: A simple but crucial kick to sharpen and round out the flavor profile.
- Broccoli Florets: Their natural nuttiness and crisp texture contrast beautifully with the juicy chicken.
- Crushed Red Pepper Flakes (optional): For those who like a dash of mild heat to cut through the lemon richness.
- Fresh Lemon Wedges and Chopped Parsley: These finishing touches add brightness and a flash of color, making the whole dish pop.
How to Make Grilled Lemon Garlic Chicken with Roasted Broccoli
Step 1: Mix the Marinade
Start things off by whisking together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper in a small bowl. This flavorful blend is where everything begins—it not only infuses the chicken with incredible taste but also tenderizes each bite. Take a moment to breathe in that zesty, garlicky aroma!
Step 2: Marinate the Chicken
Place your chicken breasts in a shallow dish or a zip-top bag, and pour the vibrant marinade all over. Make sure each piece gets well coated. Let the chicken rest in the fridge for at least 30 minutes, or up to 4 hours if you have time—trust me, the longer marinate, the more intense the flavor.
Step 3: Get the Broccoli Ready
While the chicken soaks up its marinade, turn your attention to the broccoli florets. Toss them with olive oil, a pinch of salt and black pepper, and, if you love a little kick, some crushed red pepper flakes. Spread everything evenly on a baking sheet to ensure even roasting and those delicious caramelized edges.
Step 4: Roast the Broccoli
Slide your broccoli into a preheated oven at 425°F (220°C). Flip the florets halfway through the roasting time, about 20 to 25 minutes total, until they’re crisp-tender, slightly charred, and brimming with flavor. The high heat coaxes out their sweetness and gives them that irresistible golden-brown finish!
Step 5: Grill the Chicken
Heat your grill to medium-high and place the marinated chicken breasts directly on the grates. Cook for about 5 to 7 minutes per side, or until the chicken is opaque, nicely grill-marked, and reaches an internal temperature of 165°F (74°C). Let it rest for five minutes so all those lovely juices stay locked inside.
Step 6: Plate and Garnish
Arrange the freshly grilled chicken alongside heaps of roasted broccoli. Sprinkle over plenty of chopped parsley and serve with lemon wedges for that burst of citrus right at the table. The final plate is bright, inviting, and absolutely bursting with Mediterranean goodness thanks to your Grilled Lemon Garlic Chicken with Roasted Broccoli.
How to Serve Grilled Lemon Garlic Chicken with Roasted Broccoli
Garnishes
A sprinkle of fresh parsley over both the chicken and broccoli adds freshness and gorgeous color. Don’t skip the lemon wedges—squeezed just before eating, they wake up all the flavors in Grilled Lemon Garlic Chicken with Roasted Broccoli. If you’re feeling indulgent, a little sprinkle of Parmesan cheese on the hot broccoli is absolute bliss!
Side Dishes
While this dish stands beautifully on its own, it makes a hearty and inviting meal when paired with a scoop of fluffy rice, nutty quinoa, or even classic roasted potatoes. For a full Mediterranean feast, a tangy Greek salad or some warm pita wedges and hummus perfectly round out your table.
Creative Ways to Present
Present Grilled Lemon Garlic Chicken with Roasted Broccoli on a large platter, artfully arranging the sliced chicken over a bed of emerald broccoli for a dinner-party-ready showstopper. Or, try slicing the chicken and piling everything into warm grain bowls with extra lemon and herbs for a stylish, casual approach. Leftovers can also be chopped up for a lively chicken and roasted veggie salad or tucked into wraps for on-the-go lunches.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Lemon Garlic Chicken with Roasted Broccoli keeps wonderfully, making healthy lunches and dinners a breeze. Store the chicken and broccoli in airtight containers, and refrigerate for up to three days. For best results, separate the lemon wedges and fresh herbs to add just before serving.
Freezing
You can freeze the chicken for up to two months. Let the cooked chicken cool completely, then wrap tightly and store in a freezer-safe container or bag. While the broccoli won’t maintain quite the same crispy edges after freezing, it’s still delicious for meal prep—just freeze it separate from the chicken for best results!
Reheating
To reheat, warm the chicken and broccoli in a covered skillet over medium-low heat, or in a preheated oven at 350°F until heated through. Microwaving works in a pinch—just keep it short to prevent the chicken from drying out. Add a fresh squeeze of lemon and a sprinkle of parsley after reheating to revive those bright flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are equally delicious and come out especially juicy. Just keep in mind they may take a minute or two longer on the grill, so check for doneness using a thermometer.
What if I don’t have a grill?
No worries—simply cook the marinated chicken in a grill pan or a regular skillet on your stovetop. You can also bake it at 425°F alongside the broccoli for approximately 20 to 25 minutes, flipping halfway through.
How can I make this dish spicier?
Up the ante by adding more crushed red pepper flakes to the broccoli, or even a pinch in the chicken marinade. You can also serve it with a spicy aioli or a drizzle of hot sauce for an extra punch.
Is there a dairy-free option for garnishing?
Definitely! Grilled Lemon Garlic Chicken with Roasted Broccoli is naturally dairy-free. Instead of Parmesan, add a shower of toasted pine nuts or a drizzle of good olive oil for extra richness.
Can I prep this meal ahead of time?
Yes! You can marinate the chicken up to a day in advance and pre-chop the broccoli to save time. Both components can be cooked separately and combined just before serving, making it a fabulous option for entertaining or busy nights.
Final Thoughts
If you love meals that are as simple to make as they are bursting with big, fresh flavors, Grilled Lemon Garlic Chicken with Roasted Broccoli will quickly become a regular favorite. It’s a dish that feels like a celebration any night of the week, and I can’t wait for you to share it with people you love!
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Grilled Lemon Garlic Chicken with Roasted Broccoli Recipe
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful, this Grilled Lemon Garlic Chicken with Roasted Broccoli is a delightful Mediterranean-inspired dish perfect for a healthy dinner option. The zesty marinade infuses the chicken with bright citrus notes, complemented by the charred broccoli. A simple yet satisfying meal that’s sure to become a family favorite!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Broccoli:
- 4 cups broccoli florets
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh lemon wedges and chopped parsley for garnish
Instructions
- Mix the Marinade: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Marinate the Chicken: Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Preheat and Roast: Preheat the grill to medium-high heat. Meanwhile, preheat the oven to 425°F (220°C). Toss broccoli florets with the remaining 1 tablespoon olive oil, red pepper flakes (if using), salt, and pepper. Spread the broccoli on a baking sheet and roast for 20–25 minutes, flipping halfway through, until crisp-tender and slightly charred.
- Grill the Chicken: Grill the chicken for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes.
- Serve: Serve the grilled chicken alongside the roasted broccoli, garnished with fresh parsley and lemon wedges.
Notes
- You can substitute chicken thighs if preferred.
- Add Parmesan cheese or a drizzle of balsamic glaze to the roasted broccoli for extra flavor.
- This meal pairs well with quinoa or rice for a heartier option.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with broccoli
- Calories: 330
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 100 mg
