Ingredients:

  • 2 lbs (907g) boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 lb (450g) broccoli florets
  • 2 large (300g) carrots, sliced into rounds
  • 1 red (150g) bell pepper, chopped
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/3 cup (80ml) honey
  • 3 tbsp (45ml) soy sauce
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5ml) fresh ginger, grated
  • 1 tbsp (15ml) rice vinegar
  • 2 cups (370g) dry jasmine rice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed chicken and chopped vegetables in separate bowls with olive oil, salt, and pepper until evenly coated.
  3. Spread the chicken on one half of the pan and the vegetables on the other half, ensuring they are not crowded.
  4. Roast for 15–20 minutes until the chicken is opaque throughout and the broccoli tips are slightly charred.
  5. While roasting, whisk together honey, soy sauce, garlic, ginger, and rice vinegar in a small bowl.
  6. Remove the pan from the oven, pour the honey garlic glaze over the chicken and vegetables, and toss quickly to coat.
  7. Return the pan to the oven on the Broil setting for 2–3 minutes until the sauce is bubbling and mahogany-colored.
  8. Divide the cooked jasmine rice into 5 airtight containers and top with the glazed chicken and vegetables.