Grilled Chicken and Oven Roasted Broccoli

Sherri Williams


My grocery store had boneless, skinless chicken breast on sale for $1.99 a pound. Of course I bought several pounds. Froze some and grilled this. Hubby's dinner 2/13/11. Happy Cooking! sw:)

★★★★★ 1 vote
10 Min
35 Min


4 large
chicken breasts, boneless and skinless
2 Tbsp
olive oil, extra virgin
1 Tbsp
all purpose greek seasoning
1 tsp
thyme, dried
1 tsp
oregano, dried
1 Tbsp
lemon zest, grated


1 bunch
broccoli fresh, florets
3-4 Tbsp
olive oil, extra virgin
1 Tbsp
all purpose greek seasoning
1 large
garlic clove, grated
2 tsp
lemon juice, fresh


8 oz
cremini mushrooms, slides
1 small
onion, sliced
2 large
garlic cloves, grated
1 tsp
thyme, dried
1 Tbsp
chicken base
1 1/2 c
1/4 c
brandy/whiskey or dry sherry
1/2 pt
half and half
1 1/2 pkg
brown gravy packet
2 Tbsp
canola oil


1Add extra virgin olive oil to a large heated pan. Sauté mushrooms until golden brown. Add onions, garlic and thyme sauté until the onions are soft. Mix brown gravy mix and chicken base with the water. Add mixture to sautéed veggies. Add brandy and let simmer. Add a little more water if need to ensure a creamy consistency. Add cream and simmer. Let sauce reduce by half.
2In a large bowl, combine chicken, olive oil, greek seasoning, garlic cloves and lemon zest. Marinate for at least 2 hours. On a hot grill cook chicken for 12-15 minutes. Turn once. Internal temperture should read 160 degrees.
3Preheat oven to 375 degrees. Combine all ingredients for the roasted broccoli. On a large baking sheet arrange broccoli in a single layer. Roast for 10-15 minutes, or until broccoli florets are golden brown. Turn once.

About this Recipe

Other Tag: For Kids
Hashtags: #mushroom, #broccoli