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Preheat oven to 350 °F (175 °C) and line 2 trays with parchment paper. Set aside.
2
In bowl, mix diced chicken with buttermilk, smoked paprika, garlic, ginger, ⅛ tsp salt and egg together. Place in refrigerator for 10 minutes.
3
Drain chicken from marinade and toss in breadcrumbs. Place onto a prepared tray and drizzle with 1 tbsp (15 mL) oil.
4
In large bowl, mix broccoli with remaining salt, black pepper, garlic powder and remaining oil. Spread broccoli onto separate tray.
5
Place trays in oven. Cook chicken for 20 minutes or until internal temperature reaches 165°F (74°C) and broccoli for 10 minutes or until tender.
6
For teriyaki dip, place soy sauce, water, ginger powder and honey in a small pot and bring to a boil. Dissolve cornstarch in 2 tbsp (30 mL) water and whisk into soy sauce along with sesame seeds and green onions.
Tips for Healthy Snacking
Research shows that kids are more likely to eat vegetables when paired with their favourite foods. They won’t even notice the broccoli in these tasty bites.
Preheat oven to 350 °F (175 °C) and line 2 trays with parchment paper. Set aside.
2
In bowl, mix diced chicken with buttermilk, smoked paprika, garlic, ginger, ⅛ tsp salt and egg together. Place in refrigerator for 10 minutes.
3
Drain chicken from marinade and toss in breadcrumbs. Place onto a prepared tray and drizzle with 1 tbsp (15 mL) oil.
4
In large bowl, mix broccoli with remaining salt, black pepper, garlic powder and remaining oil. Spread broccoli onto separate tray.
5
Place trays in oven. Cook chicken for 20 minutes or until internal temperature reaches 165°F (74°C) and broccoli for 10 minutes or until tender.
6
For teriyaki dip, place soy sauce, water, ginger powder and honey in a small pot and bring to a boil. Dissolve cornstarch in 2 tbsp (30 mL) water and whisk into soy sauce along with sesame seeds and green onions.
