Directions (Continued)
-
4In another large bowl, combine the broccoli florets, red bell pepper, yellow bell pepper, and baby carrots. Drizzle with 2 tbsp olive oil, salt, and pepper, tossing to coat.
-
5Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet.
-
6Arrange the sauced chicken pieces in a single layer on the other half of the baking sheet, ensuring not to overcrowd the pan for even cooking.
-
7Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp.
-
8Halfway through baking (around 10-12 minutes), gently toss the chicken and vegetables on their respective sides to ensure even caramelization.
-
9Remove from oven, garnish with sesame seeds and fresh cilantro (if using), and serve immediately with rice or quinoa for a complete meal.
-
10For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.
💡 Chef’s Tip
For an extra layer of flavor and a slightly smoky char, preheat your baking sheet in the oven while it warms up. When you add your ingredients, they’ll hit a hot surface and start caramelizing immediately, enhancing the overall taste and texture.
⏰ Make-Ahead Instructions
The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Leftovers can be stored in an airtight container for up to 3 days in the fridge and reheated in the microwave or a pan.
🔄 Ingredient Substitutions
Chicken breasts can replace thighs (reduce cooking time slightly). Feel free to swap vegetables like snap peas, mushrooms, or zucchini. For a vegetarian option, use firm tofu or tempeh instead of chicken, pressing it well before marinating and roasting.
