Teriyaki Chicken Veggie Tray Bake

Ingredients

Makes 4 servings. Macros above are per serving.

• 1.5 lb (680g) chicken breast, cubed
• 1 head broccoli (350g), florets
• 2 bell peppers, chunked
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1 tsp sesame oil
• 3 cups (555g) cooked rice (for serving)

Method

1. Heat oven to 425F (220C). Whisk soy sauce, honey, vinegar, ginger and sesame oil.
2. Toss chicken and vegetables with two-thirds of the sauce on a sheet pan.
3. Roast 22-25 min, tossing once, until chicken reaches 165F and veg is tender-crisp.
4. Drizzle remaining sauce over and serve with rice.

Nutrition (per serving)

Meal-prep tip

🥡 Portion with rice into 4 containers; keeps 4 days and reheats in 2 minutes in the microwave.