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Sheetpan Chicken & Broccoli

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Servings: 2 servings

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.