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Week of 9/27/21

Marinara Chicken with Toasted Pecan Topping
and roasted broccoli

Active: 40 Total: 40
Original GF Paleo Vegetarian
Marinara Chicken with Toasted Pecan Topping

We first featured this paleo-friendly twist on chicken parmesan in 2020. Cook everything in a skillet and finish the dish with a garlic and herb pecan crust that will get crisp and golden in the oven. 

Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
84

Ingredients

Metric
Servings:
4
Marinara Chicken:
  • Basil - 8 leaves , chiffonade
  • Oil, cooking - 2 Tbsp
  • Chicken tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced into strips)
  • Marinara sauce - 1 cup (use your favorite store-bought)
Pecan Topping:
  • Pecans - 1/2 cup , finely chopped
  • Garlic - 2 cloves , chopped
  • Italian seasoning - 1 tsp
  • Oil, olive - 1 Tbsp
Roasted Garlic Broccoli:
  • Broccoli florets - 12 oz
  • Garlic - 3 cloves , chopped
  • Oil, cooking - 1 Tbsp

Prep

  1. Broccoli / Pecans / Garlic (for broccoli and pecan topping) - (If prepping right before cooking, get the oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Basil - Chiffonade basil.

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Make

  1. Heat oven to 400F / 204C.

  2. Toss broccoli and garlic (portion for broccoli) with cooking oil (portion for broccoli). Season with some salt and pepper. Spread out on a sheet pan.

  3. Transfer broccoli to the oven and roast, shaking the pan halfway through cooking, until broccoli is tender and starting to brown on the edges, 20 to 25 minutes.

  4. While broccoli is roasting, heat a large oven-safe skillet with cooking oil (portion for chicken) over medium-high heat. Add chicken tenders and sear on both sides until nearly cooked through, 5 to 6 minutes total. Season chicken on both sides with some salt and pepper as it cooks.

  5. Move skillet off the heat. Spoon marinara sauce over and around chicken. 

  6. In a small bowl, stir together pecans, garlic (portion for pecan topping), Italian seasoning, and olive oil.

  7. Top chicken and marinara with seasoned pecans. Transfer skillet to oven and continue cooking until the pecan topping is lightly toasted, 8 to 10 minutes more. (Broccoli and chicken should finish cooking around the same time.)

  8. Serve saucy chicken with basil on top and broccoli on the side. Enjoy!

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