LOW-CARB SESAME CHICKEN AND BROCCOLI SHEET PAN MEAL

Tuesday is Halloween, and then (gasp!) the next day it’s November! Most people love the holiday season, but for anyone who’s trying to follow some type of carb-conscious eating plan, I don’t think there’s any doubt that November and December are two of the hardest months of the year to watch your carbs. I do try to help, but even on this blog there are always a few more indulgent treats than usual showing up during the holidays. So when I was looking at the recipes I’d worked on lately I thought it might be good to at least start out the week with a new recipe that’s definitely a healthy option. Do you like the sound of that?

This Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal has similar flavors to the take-out Sesame Chicken and Broccoli that I’m guessing most people have had at least a few times, but there is no carb-loaded coating on the chicken, and the sauce isn’t sweetened with sugar like take-out Sesame Chicken would be. And this tasty sheet pan meal couldn’t be easier to make. You could cut up the chicken and make the marinade the night before; then let it marinate while you’re at work all day (or at least 4-5 hours.) Then dinner can be on the table in less than 30 minutes! I used some foil to make the pan even easier to clean, but if you’re not a fan of cooking with foil just cook the chicken and broccoli right on the sheet pan! I didn’t try this out on any kids, but I’m guessing it’s pretty kid-friendly too.

INGREDIENTS:

• 3 large boneless, skinless chicken breasts, cut into 1 inch pieces
• 2 lb. broccoli crowns, trimmed and cut into bite-sized pieces
• 1 T peanut oil
• black sesame seeds for garnish (optional; regular sesame seeds are also fine)

MARINADE/GLAZE INGREDIENTS

• 1/3 cup soy sauce (gluten-free if needed, I used gluten-free Tamari)
• 1 T unseasoned rice vinegar (don’t use seasoned vinegar which contains sugar)
• 1 T + 1 tsp.Asian Sesame Oil
• 1 T granulated Stevia sweetener (or other sweetener of your choice)
• 1 T agave nectar, maple syrup, or sugar-free maple syrup (or other sweetener of your choice)
• 1/2 tsp. garlic powder

DIRECTIONS:

1. Trim chicken breasts removing any fat and undesirable parts and cut the chicken into pieces about 1 inch square.
2. Mix together the soy sauce, rice vinegar, sesame oil, granulated Stevia or other sweetener, agave or other sweetener, and garlic powder to make the marinade/glaze.
3. 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.
4. ...........................................

for full recipes please see : kalynskitchen.com

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