Soy-Ginger Chicken with Roasted Broccoli
Ingredients
- 1½ poundschicken breast
- 6 cupsbroccoli florets
- 3 tablespoonolive oil
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonginger
- 4 clovesgarlic
- 1 teaspoonsesame oil
- 1 tablespoonhoney
- ·sesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 1 tablespoon fresh ginger.
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Push to the sides of the pan.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, ginger, minced garlic, sesame oil, and honey.
- 04
Pat chicken dry with paper towels. Season both sides with salt and pepper. Place in the center of the sheet pan and brush with remaining 2 tablespoons olive oil.
- 05
Pour the soy-ginger sauce over the chicken and broccoli, tossing broccoli to coat.
- 06
Roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and broccoli is tender and lightly charred.
- 07
Remove from oven, sprinkle with sesame seeds, and let rest 3 minutes before serving.
Spice Tips
For a kick of heat, add 1/4 teaspoon red pepper flakes to the sauce or drizzle with sriracha before serving. A splash of lime juice at the end brightens the dish.
Divides perfectly into 3–4 containers and reheats beautifully in a 375°F oven for 10 minutes or in the microwave (covered). Stores up to 4 days refrigerated.