Ingredients

• •1 tablespoon cornstarch
• •1 large head broccoli - cut into florets
• •3 teaspoon avocado oil - divided
• •2 medium carrots - sliced
• •1.5 pound chicken thighs - boneless skinless
• •2 teaspoon fresh ginger - grated
• •2 teaspoon garlic - minced
• •1/2 teaspoon garlic powder
• •1/2 teaspoon salt
• •1/4 cup honey
• •3 tablespoon soy sauce - low sodium
• •1 tablespoon sesame oil
• •1 tablespoon apple cider vinegar
• •1/4 teaspoon black pepper
• •1 tablespoon sesame seeds
• •1 tablespoon tomato paste

Instructions

1. 1.PREREQUISITE STEPS: Preheat oven to 425°F. Line large sheet pan with parchment paper.
2. 2.FOOD PREP: Cut chicken thighs into bite-sized pieces appropriate for toddlers. Cut broccoli into small florets and slice carrots into thin rounds.
3. 3.Toss chicken pieces with 2 teaspoons avocado oil, cornstarch, garlic powder, salt, and pepper until evenly coated. Arrange on one half of prepared sheet pan.
4. 4.On the other half of sheet pan, arrange broccoli and carrots. Drizzle with remaining avocado oil and season with salt and pepper.
5. 5.In a small bowl, whisk together honey, soy sauce, apple cider vinegar, tomato paste, sesame oil, minced garlic, grated ginger, and sesame seeds.
6. 6.Drizzle 2/3 of the sauce over chicken and toss to coat evenly.
7. 7.Bake for 20 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
8. 8.SERVING: Allow to cool to safe temperature before serving to toddlers. Serve over rice with remaining sauce drizzled on top.
9. 9.BATCH COOKING TIP: Makes approximately 10 toddler portions. Recipe doubles easily for larger families.