Skillet Lemon Chicken and Broccoli

Dinner can sometimes be one of those “to-do’s” that is difficult to get done.  Whether it’s the actual coming up with what to eat, or the gathering of the ingredients; creating a healthy, simple dinner sometimes feels like one more “thing” to check off. However, a relatively easy dinner that allows for homework/cleaning/wine time while making it, is one we can all get behind. Look out complicated weeknight dinners, this one-pan wonder is coming at’cha.  

Recipe by Carlie Maridakis 

Print Recipe
Skillet Lemon Chicken and Broccoli
Instructions
  1. In a small bowl, whisk together ¾ c avocado oil, 3 cloves of minced garlic, ¼ c lemon juice and the zest, 1 tsp. oregano, 1 Tbsp. honey and 1 tsp of salt. Place the chicken in an 8-inch baking dish, or Ziploc freezer bag, and pour the marinade over the chicken. Move the chicken around to make sure the chicken is well coated. Let marinate for at least 30 minutes, up to 2 hours. This also works well if you’d like to meal prep the day before.
  2. Pre-heat the oven to 350 degrees. Heat, on medium high heat, 1 Tbsp. avocado oil in a large heavy bottomed skillet. Once the oil is shimmering, remove the chicken from the marinade and place into the skillet. Allow the chicken to brown on each side, about 3 minutes each side. Once the chicken is browned, remove it and place it aside.
  3. Add another Tbsp. of avocado oil to the skillet and add the diced onion; allow the onion to soften. When the onion is transparent, add the remaining 2 cloves of minced garlic, and allow them to saute for 30 seconds, or until fragrant.
  4. Add the chopped broccoli and sweet potatoes to the skillet, drizzle remaining 2 Tbsp. of avocado oil, with 1 tsp (or more depending on taste) of salt and pepper, and 1 tsp. oregano. Mix all of the veggies until well coated in oil and spices, and allow the veggies to saute for about 10-15 minutes. Remove the marinated chicken from the plate, and nestle into the veggies. Once everything is assembled, pour in the ¼ c of chicken broth, to allow a little moisture to remain in the skillet.
  5. In a pre-heated, 350 degree oven, place the skillet with chicken and veggies. Allow to roast for about 45 minutes, or until your chicken reaches 165 degrees, with a meat thermometer.
  6. Slice the chicken. You can serve this meal straight from the skillet, or add it to a bowl of rice, quinoa, or other grain of your choice. Make sure you drizzle whatever grain you choose with a little avocado oil, salt and pepper, to bring the flavors together.
  7. *Tip: Chop the veggies and place into Ziploc bags the day/weekend before, and go ahead and marinate the chicken a day before. Then, all you will need to do is saute and roast!
Recipe Notes

 

Olive oil streams through my veins, pasta peppers my life and sugar sprinkles my soul, and in an effort to let my inner foodie shine, I bring you The HoneyBatter. A blog that focuses on not only enjoying food, but also the stories that inspire the recipes.

As a completely self-taught/dad taught/mom taught/family taught home cook and baker, I aim to share some of my own recipes along with the ones I've stumbled upon in my favorite blogs and books. My biggest goal is that you are able to find something with which you can create your own story.

Culinary school has always been a dream, and while I have members of my family who are talented chefs, for now I’ll stick to trial and error as the ultimate teacher.  So, read on and choose the recipes that resonate with you...

--Because life's too short not to care about what you eat.

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