Ingredients:

  • 1/2 cup raw honey
  • 1/3 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 large zucchini, sliced into half-moons
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Whisk 1/2 cup raw honey, 1/3 cup soy sauce, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes.
  2. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  3. Toss 2 cups broccoli florets, the chopped red bell pepper, and the zucchini moons with 2 tablespoons of extra virgin olive oil, salt, and black pepper.
  4. Pat the 1.5 lbs of chicken thighs dry with paper towels before cutting into 1 inch pieces.
  5. Place the chicken pieces in a large bowl and pour over half of the honey garlic glaze.
  6. Spread the chicken and vegetables in a single layer on the prepared pan.
  7. Bake at 200°C (400°F) for 15 minutes.
  8. Remove the pan and brush the remaining glaze over the chicken and vegetables.
  9. Return to the oven for 10 minutes until the sauce is bubbling and the chicken edges are charred.
  10. Verify the chicken is 74°C (165°F) and the broccoli tips are starting to turn dark brown.
  11. Let the pan sit for 3 minutes before serving.