Updated: Aug 1
School is back in session, which means busy family schedules are gearing up. Make dinnertime easier on everyone with a sheet pan supper like this veggie-packed,sweet-and-savory meal.
Recipe by Leslie Criss | Photographed by Joe Worthem
1/3 cup soy sauce
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
3 teaspoons grated fresh ginger
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 cup broccoli florets
2 boneless, skinless chicken breasts, chopped into 1-inch chunks
1 cup toasted cashews
Brown or white rice, cooked
Preheat oven to 425°F.
In a medium bowl, combine soy sauce, honey, vinegar, oil, garlic and ginger, and whisk until honey is dissolved, about 2 minutes. In a large bowl, combine peppers, onion, broccoli and half of the soy sauce mixture. Stir to combine, and spread mixture on a large rimmed baking sheet. Roast in preheated oven for 15 minutes. While veggies are roasting, toss the chicken with the remaining sauce. After 15 minutes, push all veggies to one side of the baking sheet, and spread the chicken over the other side. Roast at 425°F until chicken is cooked through, about 15 minutes. Remove from oven, and sprinkle toasted cashews, chopped scallions and sesame seeds over the top. Serve over rice.