Zesty Baked Chicken with Giardiniera & Roasted Broccoli

This bold and tangy dish is the perfect weeknight meal—full of flavor, easy to prepare, and elevated by Benissimo Roasted Garlic Oil. Roasted broccoli with feta brings a rich, savory side while the zesty giardiniera adds crunch and brightness to the tender chicken.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp Benissimo Roasted Garlic Oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mild or hot giardiniera, chopped
• Optional: 1 banana pepper for garnish
• 1 tbsp whole grain mustard (for serving)

For the Roasted Broccoli:

• 1 head broccoli, cut into florets
• 1 tbsp Benissimo Roasted Garlic Oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese

Instructions

1. Roast the Broccoli:

1. Preheat oven to 425°F (220°C).
2. Toss broccoli florets with 1 tbsp Benissimo Roasted Garlic Oil, salt, and pepper.
3. Spread on a baking sheet and roast for 18–20 minutes until crisp-tender and slightly charred.
4. Once done, sprinkle with crumbled feta.

2. Bake the Chicken:

1. Lower oven temperature to 400°F (205°C).
2. Place chicken breasts in a baking dish and drizzle with 1 tbsp Benissimo Roasted Garlic Oil.
3. Season with Italian seasoning, garlic powder, salt, and pepper.
4. Bake for 22–25 minutes or until internal temperature reaches 165°F (74°C).
5. Let rest for 5 minutes before slicing.

3. Assemble the Plate:

1. Top the sliced chicken with chopped giardiniera.
2. Serve with the roasted broccoli and a spoonful of whole grain mustard.
3. Garnish with a banana pepper if desired.

Serving Tip

Pair this dish with warm crusty bread, couscous, or rice to round out the meal. For a low-carb version, try it over cauliflower rice or a leafy green salad.