Leigh Ann Chatagnier : Sheet Pan Apricot Chicken

Ingredients

• 1.5 pounds boneless skinless chicken thighs, cut into 1 inch pieces

• 3 cups broccoli, chopped

• 1/2 cup apricot jam

• 1/4 cup low sodium soy sauce or coconut aminos

• 1 teaspoon grated ginger

• 3 garlic cloves, finely minced

• 1 tablespoon avocado oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• Jasmine rice (for serving if desired)

• Sesame seeds for garnish (optional)

Instructions

1. Preheat oven to 425 degrees

2. Whisk jam, soy sauce, ginger and garlic together in a small bowl until combined

3. Pour the chicken on a parchment lined baking sheet and place into a single layer on one half of the pan

4. On the other half of the pan, add broccoli in a single layer and toss with oil, salt and pepper

5. Add 1/4 of apricot mixture to chicken, mix to coat

6. Bake for 15 minutes and then brush with more of the apricot mixture

7. Bake for another 5-10 minutes until chicken is cooked through and golden

8. Serve over rice and with extra marinade and sprinkle with sesame seeds if desired

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Sheet Pan Apricot Chicken