Grilled Chicken and Broccoli with Herb Sauce   Back to Recipes

Give your day a lift with this healthy meal of grilled chicken and broccoli. Enjoy with a glass of Pinot Grigio.


1/2 tsp dried tarragon
1/8 tsp cayenne pepper
1/4 tsp sea salt
1/2 tsp ground black pepper
4 boneless, skinless chicken breasts (about 1 lb), rinsed, patted dry and pounded 1/2-inch thick
1 tbsp extra-virgin olive oil
3 cups fresh broccoli florets
1 lemon, quartered

Sauce (optional):
1/2 cup low-fat sour cream
2 tsp Dijon mustard
2 to 3 tsp water, optional
2 tsp prepared horseradish
1 clove garlic, minced
1/2 tsp dried rosemary
1/4 tsp sea salt


In a small bowl, combine tarragon, cayenne, 1/4 tsp salt and black pepper. Brush chicken with oil and sprinkle with tarragon mixture. Heat grill pan on medium-high. Add chicken and cook for 4 to 5 minutes per side or until no longer pink in center.

Meanwhile, pour 2 cups water into a large saucepan. Place a steamer basket in pan, then arrange broccoli in steamer basket. Bring water to boil over high heat. Cover pan tightly and cook broccoli for 3 to 4 minutes or until tender-crisp.

In a small bowl, whisk together sauce ingredients. Serve sauce with chicken and broccoli. Squeeze lemon over top as desired.

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