Perfectly Moist Chicken w/ Roasted Broccoli

For the chicken:

brush boneless skinless chicken breasts with olive oil. Season as desired. ( I used Mrs. Dash "table blend", fresh cracked pepper, and a little ground cumin.) Bake in a preheated 400 degree oven for 15 to 20 minutes. Let sit for 10 minutes then slice.

For the Roasted Broccoli:

1 head broccoli
3 tbl. extra virgin olive oil ( I used only 2 tbl)
1 tsp. kosher salt, or sea salt ( I didn't use any salt)
1/2 tsp sugar

carefully peel the outer peel from the broccoli stalks with a sharp paring knife the best you can. (be careful!)  Put your oven rack in its lowest position. Place a rimmed baking sheet INTO the oven WHILE the oven preheats to 500 degrees. Meanwhile; cut the stems into long 1/2 inch long pieces. (as you can see by the picture I had a broccoli head on hand, so I didn't have much stalk) cut the broccoli into long narrow florets. Put into a bowl and drizzle with the olive oil. Use your hands (your best cooking tool for mixing broccoli and olive oil - it's a given that your hands are clean at this point) to mix to coat. Sprinkle with sugar and salt and mix some more to distribute.  (the sugar helps to brown, and also gives it a slight sweetness) Your oven is probably 500 degrees by now. Open the door quickly ( oven not front) and remove the baking sheet. Now remember, the pan is very hot, so put it directly on top of the stove, or on hot plates, please don't forget the pan is HOT! ..carefully transfer the broccoli to the pan and spread in an even layer ( you will hear it sizzling - reminding you the pan is HOT!) laying the broccoli flat if it will let you. Using a POT HOLDER place the HOT pan back into the oven and bake for 10-15 minutes, or until well browned. Serve immediately.

****I've used this same roasting method with cauliflower - just as yummy!