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Sheet Pan Chipotle Chicken Thighs with Broccoli
Ingredients
  • 4 boneless, skinless chicken thighs (1 ¼ lbs), patted dry
  • 1 (12-ounce) bag raw broccoli florets (6 to 7 cups)
  • ½ medium red onion, sliced (1 cup)
  • 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided
  • 2 teaspoon brown sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon chipotle powder
  • Nonstick cooking spray
  • subheading: Honey Mustard Sauce:
  • 3 tablespoon mayonnaise
  • 2 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoon coconut aminos (or 1 teaspoon low-sodium soy sauce)
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • Pinch of fine salt and black pepper
Steps
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