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.