# What you need:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise
→ Sauce
08 - 4 tablespoons honey
09 - 3 tablespoons low-sodium soy sauce
10 - 2 tablespoons olive oil
11 - 3 garlic cloves, minced
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon freshly grated ginger
14 - 1/2 teaspoon black pepper
→ Garnish
15 - 2 tablespoons chopped fresh parsley or cilantro
16 - 1 teaspoon toasted sesame seeds, optional
17 - Cooked rice or quinoa, to serve, optional
# How to make it:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until well combined.
03 - Add chicken pieces to the bowl with sauce and toss to coat thoroughly. Allow to marinate for 10 minutes if time permits.
04 - Arrange all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with light caramelization.
06 - Remove from oven and garnish with fresh parsley or cilantro and toasted sesame seeds if using.
07 - Serve hot with rice or quinoa on the side if desired.
