Ingredients
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
- Heat oven to 425F (220C). Whisk soy sauce, honey, vinegar, ginger and sesame oil.
- Toss chicken and vegetables with two-thirds of the sauce on a sheet pan.
- Roast 22-25 min, tossing once, until chicken reaches 165F and veg is tender-crisp.
- Drizzle remaining sauce over and serve with rice.
Nutrition (per serving)
| Calories | 419 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 41 g |
| Fat | 11 g |
Meal-prep tip
🥡 Portion with rice into 4 containers; keeps 4 days and reheats in 2 minutes in the microwave.