Description
This delicious oven roasted chicken and vegetables recipe is perfect for a quick weeknight dinner, packed with flavor and nutrition.
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)
- ⅔ 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 oven to 400°F and line a sheet pan with parchment paper.
- In a small bowl, whisk together all sauce ingredients until well combined.
- Place the chicken on the prepared sheet pan and season with salt and black pepper, to taste.
- Add about 1/3 of the sauce and mix to coat, then layer the pieces in the sheet pan, leaving some space in between.
- Cook in the preheated oven for about 6-8 minutes, then remove the pan.
- Add the cauliflower, bell pepper, red onions, zucchini, and cashews in a single layer around the chicken.
- Drizzle with the remaining sauce and toss to coat.
- Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and veggies are crisp-tender.
- Garnish with sesame seeds and parsley, then divide among 4 glass containers.
- Serve immediately or refrigerate for up to 5 days. Before serving, heat in the microwave for about 2 minutes.
Notes
- This dish is great for meal prep.
- For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
- Use any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg