Chicken diavolo is a spicy chicken recipe that could be enjoyed as a low-carb meal all by itself or you could serve it over an olive oil pasta, alongside your favorite rice, or with roasted potatoes. It makes an excellent salad topping when paired with a simple vinaigrette.
PREP TIME 10 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 4servings
Ingredients
1tablespoonminced garlic
1tablespoondried thyme
1tablespoondried oregano
1 1/4teaspoonscrushed red pepper flakes
Kosher salt and black pepper
boneless skinless chicken tenderloins or breasts
1/4cupolive oildivided
2broccoli crownscut into florets
1lemonzested and then cut into wedges for the table
1/2cuppeperoncinichopped
Instructions
Preheat the oven to 450°F.
In a small bowl, stir together the garlic, thyme, oregano, crushed red pepper flakes, and a generous pinch of kosher salt and freshly cracked black pepper. Add just 2 tablespoons of the olive oil and stir it to form a very thick paste.
Place the chicken on a clean plate and spread about half of the spice mixture over the chicken. Use a fork to toss the chicken pieces in the spices and work the mixture all over the surface of the meat. Set aside.
Pour the remaining 2 tablespoons of olive oil into the original bowl of spices and stir to combine. Add the broccoli florets and toss to coat in the seasoned oil.
Spread the broccoli in an even layer on one side of a large rimmed baking pan. Place the chicken in an even layer on the other side of the pan.
Roast the chicken and broccoli for 12 - 15 minutes or until the chicken registers 175°F with an instant read thermometer.
While the chicken is cooking, chop the peperoncini and stir them together with the lemon zest.
Transfer the chicken and broccoli to a serving platter. Sprinkle the peperoncini and lemon zest over the top and serve with fresh lemon wedges.