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Week of 8/26/24

Chicken Marinara
with garlic-roasted broccoli

Active: 45 Total: 65
Original GF Paleo Vegetarian
Chicken Marinara

This simple, Italian-style meal gets a flavor boost from an herb marinade and quick, homemade marinara. Roasting the chicken and broccoli together means less time standing at the stove. 

Tags
Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
46

Ingredients

Metric
Servings:
4
Marinara Sauce:
  • Garlic - 2 cloves , chopped
  • Shallots - 1 bulb , diced
  • Oil, cooking - 1 Tbsp
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
  • Honey - 1 tsp
Garlic-Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
Chicken Marinara:
  • Garlic - 2 cloves , chopped
  • Vinegar, balsamic - 3 Tbsp
  • Italian seasoning - 2 tsp
  • Black pepper - 1/4 tsp
  • Oil, olive - 3 Tbsp
  • Chicken breasts, boneless and skinless - 1 1/2 lbs , halved to thin

Prep

  1. Marinate chicken - Chop garlic (portion for chicken). Combine garlic, vinegar, Italian seasoning, pepper, and olive oil. Slice chicken breasts in half to thin and add them to marinade. Tenderize chicken with a fork and turn to coat all sides with marinade. Marinate chicken for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)

  2. Broccoli / Garlic (portions for sauce and broccoli) / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make marinara sauce - Heat a small saucepan over medium heat. Add cooking oil (portion for sauce) and then garlic (portion for sauce) and shallots to heated oil. Saute for ~2 minutes and then add crushed tomatoes and honey. Reduce heat and simmer for ~10 minutes. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 425 F / 218 C degrees. Brush a baking sheet with some oil or coat with cooking spray.

  2. Toss broccoli with garlic and cooking oil (portions for broccoli) and season with some salt and pepper. Spread broccoli out on half of the baking sheet and transfer to the oven. Roast the broccoli for about 5 minutes to get it started cooking.

  3. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  4. Place chicken in an even layer on the empty half of the baking sheet (or use a second baking sheet if needed to prevent crowding). Return to the oven and continue roasting until chicken is cooked through and broccoli is tender and beginning to brown in places, 12 to 15 minutes more.

  5. If marinara sauce was made ahead, warm it in the microwave.

  6. Serve chicken with marinara sauce spooned over top and broccoli on the side. Enjoy!

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