Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lbs. boneless (skinless chicken breasts, cut into cubes)
  • 6 Tbsp. balsamic vinegar (I like this brand)
  • 1 1/2 Tbsp. hot chili sauce (like Sriracha)
  • 1 1/2 Tbsp. honey
  • 1 1/2 tsp. minced ginger (I used this brand)
  • 1 1/2 tsp. minced garlic
  • 1/2 tsp. black pepper
  • 2 heads fresh broccoli (cut into small florets)
  • 1 1/2 cup baby carrots
  • 2 bell peppers (any color)
  • 1 red onion
  • 1/2 head cauliflower (cut into small florets)

Instruction

  • Mix vinegar, chili sauce, honey, ginger, garlic and pepper in a small bowl. Pour about 3/4 of the mixture inside a large resealable bag. Add chicken cubes and toss to coat. Can marinate in refrigerator for 1-5 hours or use right away.
  • Preheat oven to 425ºF. Prep vegetables and place on a rimmed baking sheet. Pour remaining marinade over vegetables and toss to coat.
  • Add marinated chicken to baking sheet and bake in preheated oven for 25 mins or until chicken is no longer pink inside and vegetables are crisp-tender. Serve and enjoy!