Lime-Cilantro Chicken and Broccoli

Lime-Cilantro Chicken and Broccoli
Lime-Cilantro Chicken and Broccoli
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce. My version does just that and will have you craving more. It’s also a good example of how you can easily combine healthy fats as part of a dipping sauce (this recipe uses cashews and avocado oil).
  • Preparing Time: -
  • Total Time: -
  • Served Person: 2 servings
HarperCollins Dinner Chicken Poultry Broccoli Lime Cilantro Cashew Garlic Jalapeño Kid-Friendly
  • 2 tablespoons avocado oil
  • 1 tablespoon tamari
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon coconut aminos
  • â¼ cup avocado oil
  • â½ cup packed cilantro leaves
  • 1 cup unsalted cashews, dry-roasted, raw, or toasted
  • 4 garlic cloves, roughly chopped
  • 1 jalapeã±o pepper, stemmed, seeded, and roughly chopped
  • 2 boneless, skinless chicken breasts, pounded thin (see tip below)
  • 1 large broccoli head, cut into florets
  • Carbohydrate 52 g(17%)
  • Cholesterol 99 mg(33%)
  • Fat 77 g(118%)
  • Fiber 13 g(51%)
  • Protein 56 g(111%)
  • Saturated Fat 11 g(56%)
  • Sodium 836 mg(35%)
  • Calories 1071

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.

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.

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