Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 1 cup red bell pepper, chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1/3 cup honey
  • 1/4 cup soy sauce (low sodium)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss broccoli, snap peas, and red peppers with olive oil and a pinch of salt.
  3. In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, sesame oil, and black pepper.
  4. Add the chicken chunks to the bowl with the vegetables and pour the honey-garlic glaze over the top, stirring until fully coated.
  5. Spread the mixture in a single layer on the prepared baking sheet, ensuring chicken pieces do not overlap.
  6. Bake for 20–25 minutes, flipping the chicken halfway through, until chicken reaches an internal temperature of 165°F (74°C) and broccoli is charred.