Chicken with Broccoli and Capers
A tender chicken and vegetable dish made in one pan.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Paleo, Dairy Free
Ingredients
Scale
- 1 ¼ pounds boneless, skinless chicken breast
- Celtic sea salt and fresh pepper
- 3 sprigs fresh marjoram, thyme or oregano*
- 1 head broccoli cut into florets, stems peeled and diced
- 1 shallot, finely chopped (1/4 cup)
- 4 tablespoons olive oil
- ¼ teaspoon Celtic sea salt
- ¼ teaspoon red pepper flakes
- 4 tablespoons apple cider vinegar
- 5 cloves garlic, thinly sliced
- ¼ cup capers, rinsed
Instructions
- Rinse chicken breasts and pat dry with a paper towel. Season with salt and pepper
- Steam broccoli for 2 minutes (this step is optional but it makes the broccoli more tender)
- Spread marjoram sprigs evenly in the bottom of a large roasting pan
- Place chicken over marjoram sprigs and scatter broccoli around chicken
- In a small bowl, combine shallot, olive oil, salt, red pepper flakes, apple cider vinegar and garlic
- Pour mixture over chicken and broccoli.
- Scatter the capers over the broccoli and chicken
- Bake at 400° for 20 minutes. Stir to moisten broccoli and chicken.
- Bake 5-10 minutes more until chicken is cooked through
- Serve.
Notes
*If you don’t have fresh herbs, use ½ tsp dried. Add to the bowl with the shallots and olive oil.
We usually eat all the broccoli and save some of the chicken for lunch the next day.
Find it online: https://eatwellenjoylife.com/chicken-with-broccoli-and-capers/