Sheet Pan Alfredo Chicken & Broccoli

Yum.... Alfredo Chicken. This stuff was sooo good, and it's even Whole 30 approved! This recipe comes from Just Jessie B. It's so easy, fast, a sheet pan recipe, and it's delicious. You can't go wrong with this dinner. I failed to take a picture... because we were in a hurry to leave when it was time for dinner. 🙈 But click on the link for a picture and where the recipe comes from. I made my own roasted broccoli on a different sheet pan, instead of pouring the sauce on top of it. 


Sheet Pan Alfredo Chicken & Broccoli


Ingredients:
  • 1 to 1.5 lbs chicken breast tenders (I sliced my breasts into smaller pieces)
  • 12 oz bag of broccoli (or 4 to 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 of a white onion, minced
  • 2 to 3 tsp minced garlic
  • 1 Tbsp ghee or olive oil
  • 1/2 tsp each of: Italian seasoning, salt & pepper

Directions:

       Step 1: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside

      Step 2: 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.

     Step 3: Pat the chicken pieces dry, and lay onto the lined baking sheet. Season lightly with salt & pepper. Bake at 400 for 15 minutes.

     Step 4: Remove from the oven and add the broccoli to the pan(if you're not doing it separate), drizzling with the tablespoon of olive oil and sprinkling salt & pepper to taste. Spoon the Alfredo sauce generously over the chicken (you can add some to the broccoli too, if you'd like!)
    Step 5: 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. Enjoy!

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