The Millennial Chef

Lemon Baked Chicken with Roasted Broccoli and Chickpea Pasta



4 chicken breasts

1/3 cup white wine

3 lemons

4 cloves of garlic

1 tablespoon fresh thyme

Salt and pepper, to taste  


1 large head (or two small) of broccoli

Extra virgin olive oil

1 teaspoon garlic powder

3 tablespoons pine nuts

1 teaspoon of lemon juice, optional*

Parmesan cheese, optional*

Salt and pepper, to taste

Chickpea Pasta-

1 lb of your favorite shaped Banza chickpea pasta (or any brand you like)

Extra virgin olive oil

2 cloves of garlic, sliced thin

1.5 cups of halved cherry tomatoes (meaning cut the tomatoes in half)

3 cups of fresh spinach

1/2 teaspoon crushed red pepper

1/4 cup of Parmesan cheese

Salt and pepper, to taste

Serving Size- 4-6

Approximate time to make- 45 minutes


1. Preheat your oven to 400.

2. First, prep the chicken. Add the chicken breasts to a large bowl then add the white wine, zest and juice of 2 lemons, garlic, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Massage the marinade into the chicken until it's completely coated and then add everything to a baking dish. Slice the remaining lemon and arrange around the chicken. Set aside.

3. Next, prep the broccoli. Wash the broccoli then cut the florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the florets into bite sized pieces. Add the broccoli to a baking sheet and drizzle on 4-5 tablespoons of olive oil, plus 1 teaspoon of garlic powder and 1/2 teaspoon of salt and pepper. Toss so everything is combined.

4. Add both the broccoli and chicken to the oven and cook for 30 minutes (or until the chicken is completely cooked through).

5. Meanwhile, take out a dry saute pan (meaning no oil) and add the pine nuts. Toast for 1-2 minutes (watch them carefully they burn easily), or until the pine nuts are golden brown. Set aside.

6. Next, we make the pasta. Take out a large pot and fill with water. Bring to a rapid bowl and season with salt. Add the pasta and cook until 1 minute under the package instruction tells you. While the pasta is cooking, take out a large saute pan with high sides and add 2 tablespoons of olive oil. Bring the pan to a medium heat and add the sliced garlic and tomatoes. Cook for 1-2 minutes and then add the spinach. Cook until the spinach is wilted. Feel free to add more spinach if you want more greens. Season with a pinch of salt, pepper, and crushed red pepper. Once the pasta is cooked, don't drain, just add the pasta directly into the pan with the garlic, tomatoes and spinach. Add in 1 cup of pasta water (to start) and mix until the pasta is coated and a glossy sauce forms. Add more pasta water if the sauce seems dry. Taste for seasonings and adjust accordingly. Finish with grated Parmesan cheese and a drizzle of olive oil once the heat is off and mix.

7. Once the chicken and broccoli are done cooking, let the chicken rest for 5-10 minutes before slicing. Finish the broccoli with the toasted pine nuts, a squeeze of lemon, and a sprinkle of Parmesan cheese. Slice the chicken after 5 minutes of resting, and add the cooked garlic and lemon to serve with it. Add all three components to a plate and enjoy!

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