Lime-cilantro chicken and broccoli recipe for a fresh dinner

Ingredients for Lime-cilantro chicken and broccoli

• 15 ml freshly squeezed lime juice

• 15 g coriander leaves

• 120 g unsalted cashews, dry-roasted, raw, or toasted

• 60 ml avocado oil

• 4 garlic cloves, roughly chopped

• 15 ml tamari

• 15 ml coconut aminos

• 1 jalapeño pepper, stemmed, deseeded, roughly chopped

• 2 boneless, skinless chicken breasts, pounded thin

• 1 large broccoli head, cut into florets

• 30 ml avocado oil

How to make Lime-cilantro chicken and broccoli

1. Preheat the oven to 245°C (fan) or 260°C (conventional).

2. In a food processor, pulse all the marinade and dipping sauce ingredients until they reach a pesto-like consistency. Reserve half of the mixture to serve as a dipping sauce.

3. Line a baking tray with baking parchment. Place the chicken on the tray and coat it with the remaining marinade.

4. Drizzle the broccoli with avocado oil, then spread it on the baking tray alongside the chicken.

5. Bake for 7 minutes, then flip the chicken breasts and broccoli florets. Return to the oven and bake for a further 7 minutes, until the chicken is cooked through and the broccoli is lightly browned.

6. Serve immediately with the reserved dipping sauce.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.