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Lime-Cilantro Chicken and Broccoli

['1 tablespoon freshly squeezed lime juice', '½ cup packed cilantro leaves', '1 cup unsalted cashews, dry-roasted, raw, or toasted', '¼ cup avocado oil', '4 garlic cloves, roughly chopped', '1 tablespoon tamari', '1 tablespoon coconut aminos', '1 jalapeño pepper, stemmed, seeded, and roughly chopped', '2 boneless, skinless chicken breasts, pounded thin (see tip below)', '1 large broccoli head, cut into florets', '2 tablespoons avocado oil']

Preheat the oven to 475°F.
In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
Serve immediately with the dipping sauce.

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