Sheet Pan Alfredo Chicken & Broccoli | Paleo, Whole30
Servings: 4
Calories: 536kcal
Ingredients
- 1 - 1 1/2 lbs chicken breast tenders*
- 12 oz bag of broccoli florets (equivalent to about 4 or 5 cups)
- 1 tbsp olive oil, for drizzling
For the Sauce
- 1/2 cup raw cashews
- 1/2 cup coconut milk
- 1/2 cup chicken broth or water
- 1/4 white onion, minced
- 2 - 3 tsp minced garlic
- 1 tbsp ghee or olive oil
- 1/2 tsp Italian seasoning
- 1/2 tsp salt & pepper (plus more seasoning to taste)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- While the oven preheats, make your sauce. In a blender or food processor, pulse all sauce ingredients (cashews, coconut milk, broth, onion, garlic, ghee, and seasonings) until smooth.
- Pat the chicken pieces dry, and lay onto the lined baking sheet. Season lightly with salt & pepper. Bake at 400ºF for 15 minutes.
- Remove from the oven and add the broccoli to the pan, drizzling with the tablespoon of olive oil and sprinkling with salt & pepper to taste. Spoon the Alfredo sauce generously over the chicken (you can add some to the broccoli too, if you'd like!)
- Return the pan to the oven, and continue baking for 15 more minutes. Broil for an additional 5 minutes at the end for some browning.
- Serve hot, and enjoy!
Notes
- If you'd like to use chicken breasts instead of tenders, add about 10 minutes to step 3 to ensure that the breasts get enough cooking time.
Nutrition
Calories: 536kcal | Carbohydrates: 14g | Protein: 66g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 779mg | Fiber: 3g | Sugar: 3g | Iron: 3mg