Bramble & Butter Magazine

This dish is a quick and delicious weeknight meal that’s packed with flavor. The pesto chicken pairs beautifully with roasted parmesan broccoli and corn, making it a simple yet satisfying dinner. My grandmother used to make this for me, and it’s now one of my easy go-to recipes after a long day of work.

Ingredients:

• 2 chicken breasts
• 1 tbsp Soffritto seasoning (Trader Joe’s)
• 2 tbsp Classico pre-made traditional basil pesto
• Salt and pepper, to taste
• 1 head of broccoli, cut into florets
• 2 ears of corn, husked and cut into halves or thirds (or 2 cups frozen corn)
• 1/4 cup grated parmesan cheese

Instructions:

1. Preheat the Grill Pan and Oven:
   • Set your grill pan or charcoal grill to medium heat. Preheat your oven to 400°F (200°C).
2. Season the Chicken:
   • While the grill pan is heating up, season the chicken breasts with salt, pepper, and Sofritto seasoning on both sides.
3. Prepare the Broccoli and Corn:
   • Spread the broccoli florets and corn (either fresh or frozen) on a baking sheet. Season with salt and pepper to taste.
   • Roast in the preheated oven for 15 minutes.
4. Grate Parmesan and Continue Roasting:
   • After 15 minutes, remove the veggies from the oven. Grate the parmesan cheese over the broccoli and corn, then return the baking sheet to the oven. Roast for an additional 10 minutes, or until the broccoli is tender and slightly browned at the edges.

1. Grill the Chicken:
   • While the vegetables are roasting, place the seasoned chicken breasts onto the hot grill pan. Grill for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
2. Serve:
   • Once the chicken is grilled, plate it and spoon a generous amount of pesto sauce over the top.
3. Enjoy:
   • Serve the pesto chicken with the roasted parmesan broccoli and corn on the side. Enjoy this comforting, easy meal!

Enjoy!

Enjoyed best with a warm smile and good company!