gluten-free | dairy-free
+ boneless, skinless chicken thighs + raw broccoli florets + red onion + avocado oil + brown sugar + ground cumin, chili powder, paprika, onion powder, garlic powder, salt & pepper, chipotle powder
+ mayonnaise + Dijon mustard + honey + coconut aminos + dried thyme + garlic powder + fine salt & pepper
Place the broccoli florets and onion in bowl, drizzle with oil, salt, and pepper. Toss to coat then set aside.
Make the rub: In a small bowl, brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
Rub the chicken thighs with the remaining oil, then sprinkle the seasoning rub over chicken.
Spread the broccoli and onions in an even layer on the baking sheet. Nestle the chicken thighs among the vegetables.
Bake at 450 for 15 minutes. Stir the vegetables, return to oven and bake until chicken reaches internal temperature of 165 degrees.
Here's a pleasing and perfect weeknight dinner that comes together fast with a few real-food ingredients. Served with a homemade honey mustard sauce for dipping!
Dinner ready in 30 minutes, yes please!