Juicy ginger-garlic chicken paired with crisp-tender winter vegetables, roasted and finished with a light soy-sesame glaze for big flavor without heaviness.

Ingredients

Chicken

• 1½ lb boneless, skinless chicken breast

• 1 tbsp low-sodium soy sauce or tamari

• 1 tsp grated fresh ginger

• 2 cloves garlic, minced

• 1 tsp honey or maple syrup

• 1 tsp sesame oil

• Black pepper to taste

Vegetables

• 2 cups broccoli florets

• 1 cup carrots, thinly sliced

• 1 red bell pepper, sliced

• 1 cup snap peas or green beans

• Cooking spray or 1 tsp avocado oil

Optional Finish

• Sliced scallions

• Sesame seeds (light sprinkle)

Directions

1. Preheat Oven
   Preheat to 425°F (220°C) and line a large sheet pan.

2. Marinate Chicken
   Slice chicken into strips. Toss with soy sauce, ginger, garlic, honey, sesame oil, and black pepper.

3. Prep Vegetables
   Spread vegetables on the sheet pan, lightly spray or toss with oil, and season with a pinch of salt.

4. Roast
   Add chicken to the pan (keep pieces spaced). Roast 18–22 minutes, flipping once, until chicken reaches 165°F and veggies are tender-crisp.

5. Finish & Serve
   Sprinkle with scallions and sesame seeds. Serve alone or over cauliflower rice or quinoa.