Ingredients:

  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 3 cloves minced garlic
  • 1 tsp freshly grated ginger
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 cups broccoli florets
  • 2 cups sliced red bell pepper
  • 1 cup sliced carrots
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cups cooked brown rice
  • 2 tbsp toasted sesame seeds
  • 2 stalks sliced green onions

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Prepare the grain base (brown rice or quinoa) according to package instructions so it is ready for plating.
  3. In a large mixing bowl, toss cubed chicken, broccoli, red bell pepper, and carrots with avocado oil, salt, and pepper.
  4. Spread the mixture in a single layer across the prepared baking sheet, ensuring space between pieces to allow for roasting rather than steaming.
  5. Bake for 15–18 minutes until the chicken is opaque and broccoli edges are browned.
  6. Whisk together honey, soy sauce, sesame oil, garlic, and ginger in a small bowl.
  7. Drizzle the glaze evenly over the roasted chicken and vegetables directly on the pan.
  8. Return the pan to the oven for an additional 5–7 minutes until the sauce bubbles and thickens into a glossy coating.
  9. Divide the cooked grains into four bowls, top with the honey-garlic roast, and garnish with toasted sesame seeds and sliced green onions.