| Level: | Easy |
| Total: | 6 hr 40 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 pounds boneless chicken breasts, halved and skin removed
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 1/4 cup good olive oil
- 1 teaspoon minced garlic
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- 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.
- 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
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!
Such a great delicious recipe!! Love the lemon with chicken!!
Delicious. But I didn’t look at the serving size. There was enough food to feed 6 people.
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.
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.
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
It’s a winner in our house.. I always make extra for yummy leftovers. I sometimes add artichoke hearts or capers.. or BOTH!
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
So delicious and easy. Didn’t have broccoli so I used spinach, very yummy.
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.