Lemon Broccoli & Herbed Chicken with Brown Rice Penne
Recipes
One of our favorite recipes for the summer because this dish is great warm or cold, and its a nice way to feed guests, even it they are not gluten free. An abundance of broccoli and herbs provides a nice boost of vitamins and antioxidants.
Ingredients
- 12 oz. jovial Gluten Free Brown Rice Penne Rigate
- 1 ½ lb. broccoli florets
- 16 oz. chicken breast
- 1 clove of garlic, minced
- 5 tbsp. jovial Reserve Extra Virgin Olive Oil
- 2 tbsp. lemon juice
- 2 tbsp. fresh chives, minced
- 1 tbsp. fresh rosemary, minced
- 1 tbsp. fresh sage, minced
- 1 tbsp. fresh thyme, minced
- crushed black pepper to taste
Instructions
- In large serving bowl, whisk 4 tbsp. of olive oil, garlic, lemon juice & chives.
- Bring 4 quarts of water to a rolling boil. Add salt to taste and cook broccoli for 3-5 minutes. Remove with a slotted spoon and toss in serving bowl with oil/garlic mixture.
- Season chicken with 1 tbsp. of olive oil, herbs, salt and pepper to taste.
- Heat large skillet on medium heat, add chicken and brown well on both sides until cooked through.
- Slice chicken in strips and add to broccoli.
- Cook pasta according to package directions and toss well with sauce in serving bowl.
