Lemon Chicken and Broccoli

Lemon Chicken and Broccoli

Carol Kicinski
Prep Time 20 mins
Cook Time 20 mins
Servings 2


  • 1 1/2 lemons divided
  • 2.5 tablespoons 75 mL olive oil, divided
  • 1 cloves garlic minced or grated
  • 1/2 teaspoon 1 g dried oregano
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 3/4 pounds 680 g chicken tenders
  • 2 broccoli crowns chopped/broken into florets


  • Place a sheet pan in the oven and preheat the oven to 400°F.
  • Juice one of the lemons and combine with 1.5 tablespoons olive oil, the garlic, oregano, 0.75 teaspoons salt, and 0.38 teaspoon pepper. Pour into a bowl or resealable food storage bag. Add the chicken and toss or stir to coat. Let sit at room temperature for 15 minutes while the oven preheats.
  • Carefully remove the pan from the oven and place the tenders on one side of the pan. Put the broccoli on the other side, drizzle with 1 tablespoons oil and season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Toss to coat. Bake for 15-17 minutes or until the chicken is cooked through and the broccoli is starting to brown.
  • Cut the remaining lemons into wedges and serve with the chicken and broccoli
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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