LIME-CILANTRO CHICKEN AND BROCCOLI

Lime-Cilantro Chicken and Broccoli image

Provided by @MakeItYours

Number Of Ingredients 11

1 tablespoon freshly squeezed lime juice
½ cup packed cilantro leaves
1 cup unsalted cashews, dry-roasted, raw, or toasted
¼ cup avocado oil
4 garlic cloves, roughly chopped
1 tablespoon tamari
1 tablespoon coconut aminos
1 jalapeño pepper, stemmed, seeded, and roughly chopped
2 boneless, skinless chicken breasts, pounded thin (see tip below)
1 large broccoli head, cut into florets
2 tablespoons avocado oil

Steps:

Preparation Preheat the oven to 475°F. In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce. Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned. Serve immediately with the dipping sauce. TipLooking to put dinner on the table in a flash? I pound my chicken breasts thin to speed up the cooking process. Place a breast inside a sealable heavy-duty freezer bag and seal the bag, removing as much air as possible. Pound the chicken to an even 1/4-inch thickness using the flat side of a meat mallet or a rolling pin. From Body Love Every Day: Choose Your Life-Changing 21-Day Path to Food Freedom © 2019 by Kelly LeVeque. Reprinted with permission by William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.