Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium sweet potatoes (500g), peeled and cubed
  • 1 large head of broccoli (300g), cut into florets
  • 1/3 cup raw honey
  • 4 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1/2 tsp sriracha
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups cooked brown rice
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Cube the 500g of sweet potatoes into half inch squares and cut the 300g of broccoli into bite-sized florets.
  3. Cut the 1.5 lbs of chicken thighs into 1 inch pieces. Ensure they are uniform for even cooking.
  4. Whisk together 1/3 cup honey, minced garlic, soy sauce, sesame oil, ginger, and sriracha in a small bowl to create the glaze.
  5. Toss the sweet potatoes with 1 tbsp avocado oil, salt, and pepper on the sheet pan.
  6. Slide the sweet potatoes into the oven for 10 minutes. They should start to look glossy and soften slightly.
  7. Move potatoes to one side; add chicken and broccoli. Drizzle with remaining oil.
  8. Pour half of the honey garlic glaze over the chicken and broccoli. Listen for the sizzle as the sauce hits the hot pan.
  9. Roast for another 10 to 12 minutes until the chicken is golden and the broccoli edges are shattered and crispy.
  10. Drizzle the remaining sauce over everything while hot. Garnish with sesame seeds and green onions.