Description
A simple and healthy meal featuring tender chicken and colorful vegetables roasted together for a flavorful dish.
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 the sauce ingredients until well combined.
- Place the chicken pieces on the prepared sheet pan and season with salt and black pepper.
- Pour about 1/3 of the sauce over the chicken and mix well to coat evenly.
- Spread the chicken in a single layer and bake for about 6-8 minutes.
- Remove the pan from the oven and add the cauliflower, bell pepper, zucchini, red onion, and cashews around the chicken.
- Drizzle with the remaining sauce and gently toss everything to coat.
- Return to the oven and cook for another 8-12 minutes until the chicken is cooked through and veggies are crisp-tender.
- Remove from the oven and garnish with sesame seeds and parsley.
- Divide into containers to serve immediately or refrigerate for later.
Notes
You can store leftovers in airtight containers for up to 5 days, or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg