Sheet Pan Apricot Chicken and Broccoli
Life has been interesting to say the least the past two months right? Quarantine life has definitely taught me things about myself that I didn’t know and challenged me in new ways. Mostly because of the amount I have been cooking, there are some nights where I am just not sure I have it in me to make one more meal. I have never felt like that before, but when you are cooking three meals a day, every day, for everyone in the family, it can burn out even those of us who love to cook! I am sure you can relate, which is why simple and easy dinners are lifesavers right now. Sheet pan meals have always been a go-to dinner for me on nights where I just do not want a bunch of dishes to clean up. I can place everything on the same pan, it goes into the oven, and dinner is done and done. Minimal effort and maximum flavor is what I am all about. My sheet pan apricot chicken and broccoli is one of my new favorite sheet pan dinners and I know that your whole family will love it too.
I knew this recipe was a winner when my four year old cleaned his plate of broccoli and ate all of his chicken. I immediately knew that I would need to add this recipe to my weekly dinner rotation and that I would need to share it with you too. I am telling you all that this chicken is absolutely irresistible with it’s sticky sweetness thanks to the apricot jam! You know the orange chicken that everyone loves from takeout? Well this recipe gives you those same vibes, but it so much better for you. The sauce is just four ingredients and is absolutely delicious. You will want to marinade all of the things in this sauce y’all, it’s just that good!
I prefer to use boneless skinless chicken thighs for this recipe, but you could also you chicken breasts if you prefer! I prefer thighs, because they stay nice and juicy throughout the cook time. I also like to cut them into bite size pieces so that the broccoli and the chicken cook at the same time and it cuts down on the overall cook time, which is never a bad thing. You could also sub in tofu here or even shrimp and it would be a delicious way to switch up the recipe based on what you have on hand!
This recipe is going to be a hit with your family I can guarantee and you will love how easy it is to have a tasty dinner on the table in 30 minutes.
If you are interested in more sheet pan meals, you might like these:
Ingredients:
1 1/2 Lb. Boneless Skinless Chicken Thighs, Cut into 1” pieces.
3 Cups Broccoli
1/2 Cup Apricot Jam
1/4 Cup Low Sodium Soy Sauce or Coconut Aminos
1 Tsp. Grated Ginger
3 Finely Minced Garlic Cloves
1 Tbsp. Avocado Oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
Jasmine Rice (for serving if desired)
Sesame Seeds for Garnish (optional)
Directions:
Preheat oven to 425 degrees.
Whisk jam, soy sauce, ginger, and garlic together in a small bowl until well combined.
Pour 1/4 of the marinade over the chicken and toss to coat.
Place the chicken on a parchment lined baking sheet and place into a single layer on one half of the pan.
On the other half of the pan add the broccoli and toss with avocado oil, salt, and pepper and place into a single layer on the other half of the sheet.
Bake for 15 minutes and then brush with more of the apricot mixture.
Bake for another 5-10 minutes until chicken is cooked through and golden. (The broccoli will get a little bit of the apricot marinade on it too as it bakes, which is just what you want!)
Serve over rice and with extra marinade if desired and sprinkle with sesame seeds.
There you have it, a tasty and easy meal that your whole family will enjoy. Pin this recipe to make over and over again!