Lemon Chicken with Broccoli & Bow Ties

  4.9 – 26 reviews  • Side Dish
Level: Easy
Total: 6 hr 40 min
Active: 40 min
Yield: 8 to 10 servings

Ingredients

  1. 3/4 cup freshly squeezed lemon juice (4 lemons)
  2. 3/4 cup good olive oil
  3. Kosher salt and freshly ground black pepper
  4. 1 tablespoon chopped fresh thyme leaves
  5. 2 pounds boneless chicken breasts, halved and skin removed
  6. 8 cups broccoli florets (4 heads)
  7. 1/2 pound farfalle (bow tie) pasta
  8. 2 tablespoons unsalted butter
  9. 1/4 cup good olive oil
  10. 1 teaspoon minced garlic
  11. Zest of 1 lemon
  12. Kosher salt and freshly ground black pepper
  13. 1/4 cup freshly squeezed lemon juice
  14. 1/4 cup toasted pine nuts
  15. 1/4 cup freshly grated Parmesan cheese

Instructions

  1. For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  2. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  3. Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  4. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  5. In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
  6. Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 470
Total Fat 30 g
Saturated Fat 6 g
Carbohydrates 24 g
Dietary Fiber 3 g
Sugar 2 g
Protein 27 g
Cholesterol 75 mg
Sodium 552 mg

Reviews

Gregory Marsh
Made this exactly the way it’s written except I was short on time for marinating so I cut the chicken in smaller pieces and marinated for about 4 hours and was still delicious!
Kristi Fitzgerald
Such a great delicious recipe!! Love the lemon with chicken!!
Jason Duran
Delicious. But I didn’t look at the serving size. There was enough food to feed 6 people.
Angela Butler
WOW!! Ina never disappoints. I had a lot of lemons to use after making scones that called for lemon zest and found this recipe. It was perfect. I was in a pinch so I used dried thyme but I loved it! Great summer dish. Highly recommend. I wouldn’t change a thing.
Patrick Branch
This is a go-to recipe in our house, and one I bring to moms with new babies. It tastes great warm, room temp, or cold and is very satisfying.
Gerald Bass
Excellent recipe. The highlight of it is not one thing but everything. The lemon. Chicken. broccoli. Butter. Parmesan. It’s all there in your mouth. Great recipe for entertaining 
Oscar Buchanan
It’s a winner in our house.. I always make extra for yummy leftovers. I sometimes add artichoke hearts or capers.. or BOTH!
Robert Johnson
I LOVE this made it about five times I add the dripping from the cooked chicken into the pasta I am making it for my daughters luncheon tomorrow
Kimberly Wells
So delicious and easy. Didn’t have broccoli so I used spinach, very yummy. 
Dillon Martin
The Lemon Chicken with Broccoli and Bowties was fantastic!  I did not add the Pine Nuts and forgot to add the Parmesan cheese, but it was so good.  My wife never goes back for seconds and tonight she did!  We will do this one again. 

 

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