Broccoli and Chicken Bites

½ lb Chicken breast, diced

¼ cup Buttermilk

1 tsp Smoked paprika

2 Garlic, chopped

¼ tsp Ginger powder

¼ tsp Salt, divided

1 Egg

¼ cup Breadcrumbs

2 tbsp Vegetable oil, divided

2 cups Broccoli florets

¼ tsp Black pepper

¼ tsp Garlic powder

Teriyaki Dip

1 tbsp Soy sauce, low sodium

⅓ cup Water

¼ tsp Ginger powder

1 tsp Honey

½ tsp Corn starch

¼ tsp Sesame seed

1 tsp Green onion, chopped

Preheat oven to 350 °F (175 °C) and line 2 trays with parchment paper. Set aside.

In bowl, mix diced chicken with buttermilk, smoked paprika, garlic, ginger, ⅛ tsp salt and egg together. Place in refrigerator for 10 minutes.

Drain chicken from marinade and toss in breadcrumbs. Place onto a prepared tray and drizzle with 1 tbsp (15 mL) oil.

In large bowl, mix broccoli with remaining salt, black pepper, garlic powder and remaining oil. Spread broccoli onto separate tray.

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.

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.

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Broccoli and Chicken Bites