Updated: Aug 6, 2019
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Ingredients (2 serves) :
1 head broccoli florets, cut into small pieces
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
2 free range organic chicken breasts
2 tbsp sun-dried tomatoes
30g Goats feta, crumbled
2 tbsp parsley
1 tbsp olive oil
Preheat oven to 180 degrees. Pre-line a tray with baking paper.
Slice the chicken breasts down the middle and place the sun-dried tomatoes, feta and parsley inside. Dash the olive oil on top and place in oven for 20-25 minutes until cooked to your liking (the juices of the chicken should run clear).
In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet. Place in oven after 10 minutes of the chicken cooking and bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes.
After baking, squeeze lemon juice on broccoli florets before serving with a chicken breast.
** For males or physically active females, add an additional 1/2-1 cup brown or basmati rice.