15m prep time 25m cook time

FOR THE BROCCOLI 1 medium head broccoli, cut into florets 1 1/2 tablespoons extra virgin olive oil Salt & pepper to taste FOR THE CHICKEN 1/3 cup Panko breadcrumbs 1/4 teaspoon black pepper 1/4 teaspoon kosher salt 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1/2 cup green onions, chopped FOR THE SAUCE Zest of 1 medium orange (about 2 tablespoons) 1/2 cup freshly squeezed orange juice (use the same orange) 2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon minced ginger 1 tablespoon minced garlic 1/4 cup water 2 tablespoons cornstarch Pinch of red pepper flakes (More if you like it spicy)

Preheat oven to 400°. Prepare a baking sheet with non-stick spray. Place broccoli florets in a large bowl, along with oil, salt, and pepper. Stir to coat everything evenly, then spread broccoli out on one half of the sheet pan. In a large ziplock bag, combine breadcrumbs, salt, and pepper. Add the chicken pieces, seal, then shake to coat the chicken evenly. Place the chicken pieces in a single layer on the open side of the baking sheet and bake for 10 minutes. Flip the chicken over, then bake for an additional 5-10 minutes, until chicken is cooked through. While the chicken cooks, prepare the sauce. Whisk together orange zest, orange juice, honey, soy sauce, ginger, and garlic in a medium saucepan. In a small bowl, stir together water and corn starch until smooth, then pour into the saucepan. Bring the mixture to a boil and cook until the sauce is thickened and reduced, about 3 to 4 minutes. Stir in the red pepper flakes. When the chicken is done, place the pieces into the saucepan and stir to coat with the sauce. Stir the green onions into the pot with the chicken. Serve hot with roasted broccoli and rice.