Ingredients

The following ingredients have 4 Servings
  • 2 6-ounce skinless, boneless chicken breasts
  • 1 cup (8 ounces) small Yukon Gold or red potatoes, halved or quartered
  • 2 large carrots (sliced into rounds)
  • 2 cups broccoli florets
  • 1 red bell pepper (cut into chunks)
  • 1 cup cauliflower florets
  • 2 Tablespoons olive oil
  • salt and black pepper (to taste)
  • 1/4 cup hoisin sauce
  • 1/3 cup reduced sodium soy sauce (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
  • 1 Tablespoons honey (can substitute with coconut sugar)
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic (minced)
  • 1/2 teaspoon grated or minced ginger
  • 1/2 Tablespoon corn starch

Instruction

  • Preheat oven to 400°F degrees. Spray a large nonstick baking pan with oil or use parchment or foil for easy cleanup.
  • In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic, and cornstarch in a bowl, set aside.
  • Place chicken and spread potatoes in a single layer on the prepared pan. Season chicken on both sides with salt, black pepper and drizzle everything with olive oil and sauce. Toss potatoes to coat well. Bake about 15 minutes and turn chicken and potatoes. Add remaining vegetables and drizzle with olive oil and sauce. Bake for an additional 15-20 minutes (or until chicken is fully cooked through), depending on how thick your chicken pieces are.
  • Drizzle with more sauce and sprinkle on sesame seeds, if desired.