Ingredients
1
teaspoon olive oil
2
teaspoons honey
1/4
teaspoon salt
6
cups broccoli florets, cut into bite-size pieces
1
teaspoon olive oil
1/4
teaspoon salt
1/4
teaspoon pepper
1
lb uncooked chicken breast tenders (not breaded)
2
cloves garlic, finely chopped
1/4
cup reduced-sodium chicken broth
2
tablespoons lemon juice
1
tablespoon fresh thyme leaves
Preparation
Arrange oven racks in upper and lower thirds of oven. Heat oven to 375° F.
In large bowl, mix 1 teaspoon olive oil, 2 teaspoons honey and 1/4 teaspoon salt. Add broccoli; toss until evenly coated. Place on ungreased 15 x 10 x 1-inch pan; place in oven. Immediately reduce heat to 325° F. Bake 20 to 25 minutes or until tender when pierced with knife.
Meanwhile, in medium bowl, mix 1 teaspoon olive oil, 1/4 teaspoon salt and the pepper. Add chicken; toss to coat.
Heat 12-inch ovenproof skillet over medium-high heat. Sear tenders in skillet 4 to 5 minutes or until browned on bottom. Turn over tenders, top with garlic and chicken broth; transfer to oven. Roast 10 to 15 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F. Carefully remove pan from oven, being mindful of hot handle.
Divide broccoli and chicken among 4 plates. Spoon pan juices and garlic over chicken and broccoli; drizzle lemon juice on top. Sprinkle with fresh thyme.
