Description
A flavorful and wholesome meal featuring tender chicken and roasted vegetables coated in a sweet and savory honey garlic sauce.
Ingredients
1½ pounds (680 g) boneless skinless chicken breasts, cut into pieces
2 cups (300 g) broccoli florets
1 cup (150 g) carrots, sliced
1 cup (150 g) bell peppers, chopped
1 cup (150 g) zucchini, sliced
1 tablespoon olive oil (15 ml)
½ teaspoon salt (3 g)
½ teaspoon black pepper (2 g)
¼ cup honey (85 g)
3 cloves garlic, minced
2 tablespoons low-sodium soy sauce (30 ml)
1 tablespoon lemon juice (15 ml)
1 teaspoon grated fresh ginger (5 g)
1 tablespoon cornstarch (8 g)
2 tablespoons water (30 ml)
1 tablespoon sesame seeds (9 g)
2 tablespoons chopped green onions (15 g)
Instructions
Preheat oven to 400°F (200°C).
Cut chicken into bite-sized pieces and chop all vegetables.
In a large bowl combine chicken, vegetables, olive oil, salt, and pepper.
Spread the mixture on a baking sheet in a single layer.
Roast for 20–25 minutes, stirring halfway through.
In a bowl mix honey, garlic, soy sauce, lemon juice, and ginger.
Whisk cornstarch with water and add to the sauce mixture.
Cook the sauce in a saucepan over medium heat for 3–5 minutes until thickened.
Toss the cooked chicken and vegetables with the honey garlic sauce.
Garnish with sesame seeds and chopped green onions before serving.
Notes
Use fresh garlic for the best flavor.
Adjust honey slightly if you prefer a less sweet sauce.
This dish stores well in the refrigerator for up to 4 days.
Serve with brown rice, quinoa, or cauliflower rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes