Sheet Pan Apricot Chicken and Broccoli
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 3 cups broccoli, chopped
- 1/2 cup apricot jam
- 1/4 cup low sodium soy sauce or coconut aminos
- 1 teaspoon grated ginger
- 3 garlic cloves, finely minced
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Preheat oven to 425 degrees
Whisk jam, soy sauce, ginger and garlic together in a small bowl until combined
Pour the chicken on a parchment lined baking sheet and place into a single layer on one half of the pan
On the other half of the pan, add broccoli in a single layer and toss with oil, salt and pepper
Add 1/4 of apricot mixture to chicken to a mix to coat
Bake for 15 minutes and then brush with more of the apricot mixture
Bake for another 5-10 minutes until chicken is cooked through and golden
Serve over rice and with extra marinade and sprinkle with sesame seeds if desired