Cashew Chicken & Broccoli

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.

2. Make the sauce: In a bowl, whisk together all sauce ingredients and set aside.

3. Toss broccoli florets with 1/2 tablespoon olive oil and spread them out on one half of the sheet pan.

4. In a separate bowl, toss diced chicken thighs with remaining 1/2 tablespoon olive oil, tamari, and arrowroot starch. Spread out on the other half of the sheet pan. Season both chicken and broccoli with salt and pepper.

5. Bake for 15 minutes.

6. Remove the pan from the oven. Toss the chicken with about 2/3 of the sauce and the cashews. Toss the broccoli with the remaining sauce. Sprinkle with sesame seeds if using.

7. Return to oven and bake for another 5–10 minutes, until the sauce has thickened and the chicken reaches an internal temperature of 165°F.

8. Serve hot over rice, quinoa, or on its own.