Rosemary Chicken with Roasted Parmesan Broccolini

For a quick, simple, and light go-to weekday meal, I love using chicken. It’s one of those things that I know how to cook and cook it well. And it’s also one of those things that you can season any with anything you have on hand and it’ll always come out tasting perfect.

I just seasoned two chicken breasts with dried basil, dried oregano, Himalayan pink sea salt, and some fresh cracked pepper. Pour some olive oil on a hot cast iron skillet and let it cook, and top it off with a few sprigs of fresh rosemary from our beautiful rosemary plant.

While the chicken cooked, I worked on the broccolini. In a bowl, coat the broccolini with in olive oil and season with salt and pepper. Lay in a single layer onto a baking dish and bake in a 400 degree oven for 13-15 minutes. Then take it out of the oven, sprinkle some grated Parmesan cheese and bake again for just a couple minutes so the cheese can melt.