In preparing for my wedding, which they say will be here before I know it, I’ve been really trying to eat healthy meals and exercise every morning. Of course I have my weaknesses- wings and beer while watching football, wine and cheese on a Friday night, the occasional order of French fries (ok I need to stop), my quest for healthy recipes continues. I’m trying to eat healthy meals at least 5 days a week, but I know that sometimes healthy can be boring. So I have been experimenting to find recipes that are low in calories yet also delicious.
This recipe is very easy to make because it is all baked on one pan! The lemony garlicy marinade that is used for the chicken is the same dressing that will be tossed with the vegetables. Bright, simple flavors come through in both the chicken breasts as well as the vegetables, and a squeeze of fresh lemon on top is the perfect finishing touch.
Healthy CAN taste good!
3 tbsp. extra virgin olive oil
Juice of 2 lemons, plus an extra lemon for squeezing 🙂
1 tbsp. oregano
1 ½ tsp. salt
3 garlic cloves, minced
¼ tsp. pepper
1 tsp. honey
2 boneless, skinless chicken breasts (not thin-sliced)
2 cups broccoli florets (larger florets for crisper broccoli, smaller florets for softer broccoli)
1 cup cherry tomatoes
1 onion, cut in half and then sliced
1. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, pepper, garlic, and honey. Place the chicken breasts into a plastic bag or container and spoon half of the marinade over the chicken. Flip the bag to coat the chicken, then place in the refrigerator to marinade for about 30 minutes.
2. Preheat oven to 400 degrees. Lay a sheet of aluminum foil over a large baking pan. Toss the vegetables with the remaining marinade and place them on the baking sheet.
3. Place 2 large sheets of aluminum foil crisscrossed on a counter. Remove the chicken from the marinade and place the chicken in the center of the foil. Fold all sides of the foil upwards to sort of form a “boat” for the chicken. Spoon a tablespoon of marinade over each chicken breast, and then fold the aluminum foil inwards to form a tent over the chicken (leave it opened a tiny bit on top to allow some of the steam to escape). Place the chicken packet on the baking sheet beside the vegetables
4. Bake the chicken and veggies for 30-40 minutes, or until the chicken is cooked through and juices run clear when pierced with a fork. Open the chicken packet and allow the chicken to rest for a few minutes
5. Transfer the chicken to a cutting board and slice the chicken. Serve with the veggies and some lemon wedges.