Ingredients
c
2 lbs chicken breast, cut into 1" cubes
c
¼ cup cornstarch
l
1 tbsp lemon zest
g
1 tsp garlic powder
s
salt and pepper
a
3 tbsp avocado oil, divided
b
10 oz broccoli florets
b
1 lb baby potatoes, halved
l
lemon wedges, for serving
f
for the Sauce:
h
3 tbsp hot honey (I used Mike's)
b
3 tbsp butter
l
1 tbs lemon juice
l
1 tbsp lemon pepper seasoning
Directions
1
Preheat oven to 400 F.
2
Toss potato on a large sheet pan with 1 tbsp oil, salt and pepper and bake for 10 minutes.
b
1 lb baby potatoes, halved
a
3 tbsp avocado oil, divided
s
salt and pepper
3
Scoot potatoes to one side of the sheet pan and then add the broccoli and toss with additional 1 tbsp olive oil, salt and pepper.
b
10 oz broccoli florets
a
3 tbsp avocado oil, divided
s
salt and pepper
4
Then add the chicken cubes and toss with salt, pepper, garlic powder and lemon zest.
c
2 lbs chicken breast, cut into 1" cubes
s
salt and pepper
g
1 tsp garlic powder
l
1 tbsp lemon zest
5
Then add remaining 1 tbsp of oil to the chicken and toss with cornstarch.
a
3 tbsp avocado oil, divided
c
¼ cup cornstarch
6
Return sheet pan to the oven and bake for an additional 20 minutes.
7
Meanwhile, combine hot honey, butter, lemon juice, and lemon pepper seasoning in a small saucepan over medium heat. Cook the sauce for 3-4 minutes, until fully combined and thickened. Taste and adjust seasoning if need be.
h
3 tbsp hot honey (I used Mike's)
b
3 tbsp butter
l
1 tbs lemon juice
l
1 tbsp lemon pepper seasoning
8
Remove sheet pan from the oven and transfer the potatoes and broccoli to a plate.
9
Add the sauce to the chicken and toss to coat.
10
Bake for another 5 minutes, until the sauce is baked onto the chicken.
11
Serve chicken with broccoli and potatoes and enjoy!
