Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 tbsp honey
  • 3 tbsp low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp rice vinegar
  • 4 cups broccoli florets
  • 2 cups red bell pepper, chopped
  • 2 cups cauliflower florets
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder

Instructions:

  1. Toss the broccoli, cauliflower, and peppers in olive oil and garlic powder. Spread them across one half of a large rimmed baking sheet Note: Keep them in a single layer to avoid steaming.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, ginger, and rice vinegar until the glaze is smooth.
  3. Season the chicken cubes with salt and pepper. Heat avocado oil in a skillet over medium high heat.
  4. Add the chicken in a single layer. Sear for 3-4 minutes until a golden brown crust forms without moving the pieces.
  5. Flip the chicken and sear for another 2 minutes until the edges are browned.
  6. Pour the glaze over the seared chicken in the skillet. Toss for 60 seconds until the sauce thickens and coats the meat.
  7. Transfer the glazed chicken to the empty half of the baking sheet.
  8. Roast the chicken and vegetables at 400°F (200°C) for 12-15 minutes until the vegetables are tender crisp and the chicken is cooked through.