LIME-CILANTRO CHICKEN AND BROCCOLI

Lime-Cilantro Chicken and Broccoli image

Provided by Kelly LeVeque

Yield 2 servings

Number Of Ingredients 13

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Marinade/dipping sauce:
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
Chicken and broccoli:
2 boneless, skinless chicken breasts, pounded thin (see tip below)
1 large broccoli head, cut into florets
2 tablespoons avocado oil

Steps:

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.