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Ingredients
Scale
- 3 cups broccoli florets, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 large bell peppers (any color), cut into 1-inch pieces
- ½ cup diced carrots
- 1 ½ to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- hot, cooked rice, for serving (optional)
- 3 tablespoons olive oil
- 3 tablespoons low-sodium soy sauce
- 1 ½ tablespoons honey
- 1 teaspoon fresh lemon juice or red wine vinegar
- 4 cloves garlic, finely minced
- ½ teaspoon coarse, kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- pinch of black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Spread the broccoli, red onion, bell peppers, and carrots evenly on a large, rimmed baking sheet.
- Pat the chicken pieces dry with a paper towel and arrange them over the vegetables.
- In a bowl, whisk together the olive oil, soy sauce, honey, lemon juice or vinegar, minced garlic, salt, oregano, basil, and black pepper until well combined.
- Drizzle the sauce over the chicken and veggies, tossing lightly to combine everything.
- Bake for 15 to 17 minutes or until the chicken is thoroughly cooked and the vegetables are tender. Toss occasionally to keep the chicken pieces separate and ensure even coating.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve warm, optionally over hot cooked rice.
Notes
For optimal flavor, allow the chicken to marinate in the sauce for 15-30 minutes before baking.
Feel free to substitute any of the vegetables with your favorites or what’s in season.
This dish is great for meal prep; store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 7g
- Sodium: 546mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 107mg