Makes 2 Servings
Macros: 285 Cal, Fat 12g, Carbs 16g, Fibre 4g, Protein 27g
227 grams Chicken Thighs (skinless, boneless)
3 cups Broccoli (chopped into florets)
1 tbsp Extra Virgin Olive Oil
1/2 tsp Sea Salt (divided)
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1 tbsp Dijon Mustard
1/4 cup Balsamic Vinegar
1 tsp Oregano (dried)
Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Place chicken in the center of the baking sheet and arrange the broccoli in a single layer around the chicken. Drizzle oil over chicken and veggies then add half of the salt, pepper and garlic powder. Using your hands, toss or rub the spices evenly all over the chicken and the broccoli. Bake in the oven for 15 minutes.
Meanwhile, whisk the Dijon mustard, balsamic vinegar, oregano and remaining salt together. Set aside.
After the chicken has baked for 15 minutes, remove from oven and brush half the Dijon mixture on top of the chicken and lightly over the broccoli. Return to oven and bake for 10 more minutes.
After 10 minutes, repeat step 4 with remaining Dijon mixture. Place back into the oven and continue to bake for 5 to 10 more minutes, or until chicken is cooked through and broccoli is very tender.
Remove from oven and serve immediately.
Leftovers: Keeps well in the fridge for 3 days.
No Chicken Thighs: Use chicken breasts or drumsticks instead.