This one pan meal couldn’t be easier! Chicken and broccoli are simple to prep and get a quick roast in the oven. The sauce gets drizzled over everything after it’s almost done roasting. This Sheetpan Chicken & Broccoli is deliciously salty, spicy, and garlicky – the perfect weeknight supper!
Busy day? Busy week? Month? Life?
We’re all a little rushed at times, aren’t we? Well, in my case – all of the time. I’m always running, getting home late, or – on those precious nights that I do get home at a decent time, I’m RAVENOUS and need dinner like NOW.
Are you with me?
Enter, Sheetpan Dinners.
One pot or pan. Minimal ingredients. Ready in less than 30.
Speaking my language? Here’s some visual support:
The chicken and broccoli are quick to prep, and thrown in the oven. As it cooks, you’ll have just enough time to change in to something comfy, prep the sauce that gets drizzled over the chicken and broccoli just before it’s done, and pour a glass of wine (naturally).
Go ahead. You’ve had a long day.
These are my favorite types of meals. Flavorful, fast, healthy. Everything you could ask for after your post exhausting days.
Sheetpan Chicken & Broccoli
Ingredients
For the chicken & broccoli:
- 2 boneless, skinless chicken breasts
- 1 large head broccoli
- 1 Tbsp olive oil
- 1 tsp Garlic Powder
- 1/2 tsp ground ginger
- Salt & Pepper
For the sauce:
- 1/4 cup aminos (or reduced-sodium soy sauce)
- 4 cloves garlic
- 2 Tbsp flour
- 1 Tbsp Coconut sugar
- 1 Tbsp rice vinegar
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut chicken in to bite sized pieces. Cut broccoli from stem, in to bite sized crowns. Put on parchment lined baking sheet.
- Season chicken and broccoli with garlic powder and grated ginger. Drizzle with olive oil. Bake for 10 minutes.
- Meanwhile, mix all sauce ingredients in a small measuring cup. When chicken and broccoli has cooked for 10 minutes, remove from oven. Drizzle sauce over chicken and broccoli, and return to oven for an additional 5 minutes.
- Serve with basmati or brown rice, and garnish with cilantro and sesame seeds. Sriracha optional, but obviously encouraged.