Description
A simple and healthy oven roasted chicken dish loaded with colorful vegetables.
Ingredients
Scale
- 1 ½ pounds Skinless boneless chicken breasts (cut into bite-sized pieces)
- 1 medium Head of cauliflower (broken into florets)
- 1 Bell Pepper (diced into large pieces)
- 1 large Zucchini (cut into chunks)
- 2 medium Red Onions (cut into wedges)
- â…” cup Roasted unsalted cashews
- Salt and black pepper, to taste
- 1 tablespoon Sesame Seeds
- 2 tablespoons Fresh Chopped Parsley
- ½ cup Low-sodium soy sauce (or coconut aminos)
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Raw Honey
- 1 teaspoon Fresh Ginger (or powder)
- 1 teaspoon Garlic Powder
- 1 tablespoon Gluten-free Flour
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small bowl, whisk together soy sauce, hoisin sauce, balsamic vinegar, honey, ginger, garlic powder, and gluten-free flour.
- Place the chicken on the sheet pan, season with salt and black pepper, and pour 1/3 of the sauce over it. Mix well and spread evenly.
- Bake chicken in the oven for about 6-8 minutes.
- Add cauliflower, bell pepper, zucchini, red onion, and cashews around the chicken in a single layer.
- Drizzle remaining sauce over everything and toss gently to coat.
- Return pan to oven and cook for another 8-12 minutes until chicken is cooked through and vegetables are tender.
- Garnish with sesame seeds and parsley before serving.
- Divide into servings and store in glass containers if not eating immediately.
Notes
You can refrigerate leftovers for up to 5 days. Reheat in the microwave for quick meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg