# What You Need:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise
→ Sauce
08 - 4 tbsp honey
09 - 3 tbsp low-sodium soy sauce
10 - 2 tbsp olive oil
11 - 3 garlic cloves, minced
12 - 1 tbsp rice vinegar or apple cider vinegar
13 - 1 tsp freshly grated ginger
14 - ½ tsp black pepper
→ Garnish
15 - 2 tbsp chopped fresh parsley or cilantro
16 - 1 tsp toasted sesame seeds (optional)
# How-To:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until well combined.
03 - Add chicken pieces to the bowl with sauce and toss to coat evenly. Allow to marinate for 10 minutes if time permits.
04 - Spread all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20–25 minutes, stirring halfway through, until chicken reaches internal temperature and vegetables are tender with light caramelization.
06 - Remove from oven. Garnish with fresh parsley or cilantro and toasted sesame seeds if using.
07 - Transfer to serving plates and serve hot with rice or quinoa as desired.
