Lemon Herb Chicken with Roasted Broccoli and Garlic Rice

Preheat oven to 425°F (220°C).

Cut the broccoli head into florets, rinse under cold water, and pat dry.

Place broccoli florets on a baking sheet, drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat and spread in a single layer.

Mince 2 cloves of garlic and set aside. Slice the remaining clove thinly.

Zest the lemon, then cut it in half. Squeeze juice from one half and slice the other half into rounds.

Pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes on each side until golden brown.

Add lemon slices, 1 tablespoon lemon juice, and fresh thyme to the skillet. Reduce heat to medium-low, cover, and cook for 5-7 minutes until chicken reaches 165°F (74°C) internal temperature.

While chicken cooks, place broccoli in the oven and roast for 15 minutes until edges are crispy and slightly browned.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add rice to the saucepan and stir to coat with oil. Cook for 1 minute.

Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed and rice is tender.

When rice is done, stir in 1 tablespoon butter and lemon zest.

Serve chicken with pan sauce drizzled over top, alongside garlic rice and roasted broccoli.