Ingredients

• 1 tablespoon freshly squeezed lime juice
• ½ cup packed cilantro leaves
• 1 cup unsalted cashews, dry-roasted, raw, or toasted
• ¼ cup avocado oil
• 4 garlic cloves, roughly chopped
• 1 tablespoon tamari
• 1 tablespoon coconut aminos
• 1 jalapeño pepper, stemmed, seeded, and roughly chopped
• 2 boneless, skinless chicken breasts, pounded thin (see tip below)
• 1 large broccoli head, cut into florets
• 2 tablespoons avocado oil

Instructions

1. Preheat the oven to 475°F.
2. In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
3. Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
4. Serve immediately with the dipping sauce.