We typically buy fresh veggies, but we’ve had a couple of bags of frozen broccoli and a veggie medley in our freezer for a while. So, I decided it was time to try something with the broccoli. If successful, I figure it will become a nice side for some of the meals I pack for regularly my husband.
My ingredients were one bag of frozen broccoli and some olive oil, salt, pepper, and garlic powder. No actual measurements – I decided to wing this one!
I preheated the oven to 425 and sprayed a cookie sheet with non-stick spray. I placed the broccoli on the pan, drizzled olive oil and then sprinkled the garlic powder, salt, and pepper. I roasted for about 30 minutes.
As for the lemon chicken marinade, I mixed the following ingredients:
- 1/4 Cup fresh lemon juice (I ended up also using a few drops of Young Living Lemon Essential Oil because our lemon tree came up a little short!)
- 2.5 Tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley (I was able to use some from our herb garden growing in our kitchen – can’t wait to grow more!)
- 1 tsp red pepper flakes (he likes his food spicy!)
- 1/2 tsp salt
- 1/2 tsp pepper
I let the chicken breasts marinate overnight and then baked them at 450 degrees for 20 minutes.
Pretty simple! I combined the chicken and broccoli with rice into reusable containers for lunches or dinners away from home this week.