# Components:
→ Protein
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 cups broccoli florets
03 - 1 large red bell pepper, chopped
04 - 1 medium zucchini, sliced
05 - 1 cup baby carrots
→ Marinade
06 - 1/3 cup honey
07 - 1/4 cup low-sodium soy sauce
08 - 4 cloves garlic, minced
09 - 2 tablespoons olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1/2 teaspoon ground black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon sesame seeds
# Method:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
02 - Whisk honey, soy sauce, minced garlic, olive oil, apple cider vinegar, and ground black pepper in a medium bowl until combined.
03 - Place chicken breasts in a zip-top bag or shallow dish. Pour half of the marinade over the chicken and let it marinate for at least 20 minutes.
04 - Spread broccoli, bell pepper, zucchini, and baby carrots on the prepared sheet pan. Arrange marinated chicken breasts among vegetables.
05 - Drizzle the remaining marinade over the vegetables and chicken.
06 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove pan from oven. Garnish with chopped parsley and sesame seeds. Serve hot.
