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Lemon Chicken with Broccoli & Bow Ties

Food Network Canada
PREP TIME
15 min
COOK TIME
20 min
YIELDS
8 servings

2014, Ina Garten, All Rights Reserved.

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Ingredients

Chicken

¾
cup freshly squeezed lemon juice (4 lemons)
¾
cup good olive oil
Kosher salt and freshly ground black pepper
1
Tbsp fresh thyme leaves, chopped
2
pounds boneless chicken breasts, halved and skin removed

Salad

8
cups broccoli florets (4 heads)
½
lb(s) farfalle (bow tie) pasta
2
Tbsp unsalted butter
¼
cup good olive oil
1
tsp minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
¼
cup freshly squeezed lemon juice
¼
cup toasted pine nuts
¼
cup freshly grated Parmesan cheese
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Directions

Step 1

1.

Step 2

For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Step 3

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Step 4

Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

Step 5

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Step 6

In a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.

Step 7

Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

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My rating for Lemon Chicken with Broccoli & Bow Ties
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