Preparation

Prep Ingredients: Preheat the oven to 450°F. Mince ginger (½ Tbsp) and garlic (½ clove), zest lime (½ lime), and mash the apricot (½). Chop fresh cilantro (½ Tbsp).

Roast Broccoli: Toss broccoli (1 cup) with melted butter (½ Tbsp), half of the minced ginger (¼ Tbsp), salt, and pepper on a baking sheet. Roast on the top rack for 12-15 minutes until browned and tender.

Cook Chicken: Pat chicken breast (6 oz) dry and season with salt and pepper. Heat butter (½ Tbsp) in a large pan over medium-high heat. Cook chicken for 4-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and let rest.

Make Pan Sauce: In the same pan, add butter (½ Tbsp) and the remaining ginger (¼ Tbsp) and garlic (½ clove). Sauté for 30 seconds until fragrant. Add mashed apricot (½), lime zest and soy sauce (1 Tbsp), and 2 Tbsp water. Simmer for 3-4 minutes until the sauce thickens. Remove from heat and stir in a squeeze of lime juice.

Finish & Serve: Slice chicken and serve with roasted broccoli. Drizzle the apricot sauce over the chicken. Sprinkle toasted sesame seeds (½ tsp) and fresh cilantro (½ Tbsp) over the top. Serve with lime wedges on the side.