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Marinate the chicken: Place the chicken in a bowl and pour ¼ cup of Trader Joe's Chimichurri Sauce over it. Toss to coat the chicken. Cover and place in the fridge, marinating for 15-30 minutes or overnight.
Prepare the garlic confit dip: Preheat your oven to 400 F. In a small, oven-safe dish, add 1 Tbsp olive oil, the garlic, and the rosemary. Cover the dish and roast in the oven for 15-20 minutes, until the garlic is slightly golden. Allow to cool slightly, and remove rosemary. In a small blender, combine the roasted garlic and it's oil, cannellini beans, yogurt, lemon juice, and salt. Blend until smooth. Store in the fridge.
Roast the broccoli: Defrost your broccoli for the recommended time in the microwave. Then toss in more olive oil, salt, pepper, and smoked paprika. Spread evenly on a sheet pan and roast in the oven at 425 F for 15-18 minutes.
Cook the chicken: Heat a skillet over medium heat and add 1 Tbsp olive oil. Add chicken and sautee 5-7 minutes per side or cooked through to 165 F at the thickest point.
To serve: Alongside sauteed chicken, dollop garlic confit dip, layer with the roasted broccoli, and drizzle with additional Chimichurri Sauce, sprinkle with feta as desired.