1 ½ lbs Chicken Thighs (boneless, skinless)
1 ½ tbsp Avocado Oil (divided)
Sea Salt & Black Pepper (to taste)
2 Red Bell Pepper (sliced)
4 cups Mini Potatoes (halved)
4 cups Broccoli (cut into florets)
3 tbsp Water
1 ½ tsp Cornstarch
3 Garlic (cloves, minced)
¼ cup Tamari
1 ½ tbsp Rice Vinegar
2 ½ tbsp Honey
½ tsp Sesame Seeds
1
Directions
- Preheat the oven to 425'F (220'C). Line a baking sheet with parchment paper.
- Drizzle the chicken with one-third of the oil. Season with salt and pepper, and place on the prepared baking sheet.
- Place the peppers, potatoes and broccoli into a large bowl and drizzle with another 1/3 of the oil and season with salt and pepper. Place on the prepared baking sheet(s). Space out the veggies and chicken to avoid steaming in the oven.
- Transfer the baking sheet(s) to the oven. Cook for 20 to 25 minutes until everything is cooked through.
- Whisk the water and cornstarch together in a small bowl.
- Meanwhile, in a small saucepan over medium-low heat, pour in the remaining oil and then add the garlic. Cook until fragrant, about one minute. Stir in the tamari, vinegar and honey and increase the heat to medium and bring to a low boil. Whisk in the water and cornstarch and cook until just thickened, about one minute more. Remove from the heat.
- Pour half of the sauce into a small bowl.
- With five minutes remaining for the chicken, remove the baking sheet and brush half of the sauce over the chicken. Return to the oven and cook until done.
- Divide the chicken and vegetables evenly between plates. Serve with the remaining sauce on the side or brush it on top of the chicken and vegetables. Garnish the chicken with sesame seeds. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two chicken thighs, 1/2 cup peppers, one cup potatoes and one cup of broccoli.
Ingredients
1 ½ lbs Chicken Thighs (boneless, skinless)
1 ½ tbsp Avocado Oil (divided)
Sea Salt & Black Pepper (to taste)
2 Red Bell Pepper (sliced)
4 cups Mini Potatoes (halved)
4 cups Broccoli (cut into florets)
3 tbsp Water
1 ½ tsp Cornstarch
3 Garlic (cloves, minced)
¼ cup Tamari
1 ½ tbsp Rice Vinegar
2 ½ tbsp Honey
½ tsp Sesame Seeds