Whisk the marinade ingredients in a bowl and place the chicken breasts in the marinade. Cover the container and place it in the refrigerator for several hours or overnight. Remove the container from the refrigerator 30 minutes to 1 hour before cooking.

Preheat the oven to 420ºF.

Start by roasting the broccoli. Cut broccoli into florets. Toss with olive oil and a couple of generous pinches of sea salt. Place on a lined baking sheet in the oven for about 20 minutes, or until starting to brown. Flip several times throughout baking for even browning.

Cook pasta according to the manufacturer’s directions.

Next, cook the chicken. Heat a cast iron skillet over medium-high heat until hot. Remove the chicken breasts from the marinade and place straight onto the hot skillet, evenly spaced. Sear the chicken in the skillet for several minutes before touching. Next, flip the chicken, check the temperature, then place the skillet in the oven and lower the temp to 350ºF.

The recommended internal cooking temperature for chicken is 165ºF. If you have a good thermometer (if not, I highly recommend getting one!) chicken is just as safe cooking to a 150ºF internal temperature if it stays at that temp for 3 minutes, or 145ºF for 8 ½ minutes. The benefit of cooking to lower temps for longer times is a juicier chicken breast. With a thermometer and timer, you can try chicken cooked to different temperatures to discover your favorite pull temperature.

When the chicken has reached your desired temperature, pull it from the oven and let it rest for at least 10 minutes before slicing and serving.

To make the sauce, add all sauce ingredients to a blender and blend until smooth.