Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal

Directions

Trim chicken breasts removing any fat and undesirable parts and cut the chicken into pieces about 1 inch square. Mix together the soy sauce, rice vinegar, sesame oil, sweeteners, and garlic powder to make the marinade/glaze. Put chicken pieces in a Ziploc bag or plastic container with a snap-tight lid and add the marinade, reserving 1/4 cup marinade to glaze the chicken and broccoli with after it's cooked. Let chicken marinate in the fridge at least 4-5 hours, or all day while you're at work will be fine. When you're ready to cook, drain the chicken in a colander placed in the sink. Cover baking sheet with foil Put the baking sheet into the oven and preheat to 425F/220C. When the oven has come to temperature, spray with non-stick spray if you didn't use foil, put chicken pieces on the hot baking sheet, and put it back into the oven, and cook 8 minutes. While chicken cooks, trim the broccoli, cut into same-size florets, and put broccoli into a bowl and toss with the peanut oil. After 8 minutes, remove baking sheet and tuck the broccoli pieces among the pieces of chicken on the baking sheet. Put it back into the oven and cook 12-14 minutes more, or until chicken and broccoli is done to your liking. Brush the hot chicken and broccoli with the reserved glaze, and garnish with Black Sesame Seeds or sesame seeds if desired. Serve hot.