Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb broccoli florets
  • 2 cups carrots, sliced into rounds
  • 1 red bell pepper, chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the chopped chicken thighs with salt and pepper.
  3. Spread the seasoned chicken pieces in a single layer on one half of the baking sheet.
  4. On the other half of the baking sheet, toss broccoli, carrots, and bell pepper with olive oil and garlic powder until evenly coated.
  5. Roast the pan in the oven for 20–25 minutes until the chicken is opaque and the broccoli edges are slightly charred.
  6. While roasting, combine soy sauce, honey, minced garlic, and ginger in a small saucepan over medium heat; simmer for 3–5 minutes.
  7. Stir in the cornstarch slurry and whisk constantly for 1 minute until the glaze thickens.
  8. Toss the roasted chicken and vegetables with the prepared glaze and divide evenly into four airtight containers.