Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal

Ingredients

• 3 large boneless, skinless chicken breasts, cut into 1 inch pieces
• 4 generous cups broccoli flowerets
• 1 T peanut oil
• Black sesame seeds for garnish
• 1/3 cup soy sauce
• 1 T unseasoned rice vinegar
• 1 T + 1 tsp.Asian Sesame Oil
• 1 T granulated sweetener of your choice
• 1 T sugar-free maple syrup
• 1/2 tsp. garlic powder

Directions

1. Trim the chicken breasts, cutting away any fat or bits you do not want, then cut the meat into pieces about 1 inch square. In a separate bowl, stir together the soy sauce, rice vinegar, sesame oil, sweeteners, and garlic powder for the marinade and glaze.
2. Place the chicken in a Ziploc bag or a plastic container with a tight-fitting lid. Pour in the marinade, but set aside 1/4 cup to brush over the chicken and broccoli after cooking. Refrigerate the chicken for at least 4-5 hours, or let it sit all day while you are at work.
3. When it is time to cook, pour the chicken into a colander set in the sink so the extra marinade can drain off. Line a baking sheet with foil, or leave it bare and plan to coat the hot pan with non-stick spray later. Set the baking sheet in the oven, then heat the oven to 425F/220C.
4. Once the oven is hot, use non-stick spray on the pan if you skipped the foil. Arrange the chicken pieces on the hot baking sheet, return it to the oven, and cook for 8 minutes.
5. While the chicken starts cooking, prep the broccoli. Trim it into similar-size florets, place them in a bowl, and toss with the peanut oil.
6. After 8 minutes, take the baking sheet out of the oven. Nestle the broccoli between the chicken pieces, then return the pan to the oven for 12-14 minutes more, until the chicken and broccoli are cooked the way you like them.
7. Brush the hot chicken and broccoli with the reserved glaze. Sprinkle with Black Sesame Seeds or regular sesame seeds if you want, and serve hot.