- 8
Ingredients
- For the chicken:
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 pounds boneless chicken breasts, halved and skin removed
- For the salad:
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 1/4 cup good olive oil
- 1 teaspoon minced garlic
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese
Preparation
Step 1
For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.