Ingredients :

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon sesame seeds for garnish

Method :

1. Preheat your oven to 400°F (200°C) and grease a large rimmed sheet pan.
2. In a small bowl, whisk together honey, soy sauce, minced garlic, and black pepper.
3. Place the chicken pieces, broccoli, and bell pepper onto the prepared sheet pan.
4. Drizzle olive oil over the chicken and vegetables, then toss to coat lightly.
5. Pour the honey garlic sauce over the mixture and toss until everything is well coated.
6. Spread ingredients in a single layer to ensure even roasting.
7. Bake for 22-25 minutes until the chicken is cooked through and the sauce has thickened.
8. Garnish with sesame seeds and serve immediately.

Recipe Notes :

Chef Pro Tip: Pat the chicken dry before adding the sauce to help it sear better. Variation: Use snap peas or carrots for different vegetable options. Storage: Store leftovers in an airtight container in the fridge for up to 3 days.