Ingredients
Method
Instructions
- Halve the baby potatoes, slice the red bell pepper into strips, slice the carrots into rounds, chop the cucumber and tomatoes, and thinly slice the red onion. Set the raw veggies (cucumber, tomato, onion) aside in a bowl. Place potatoes, bell pepper, and carrots on a baking sheet for roasting.
- Toss the potatoes, bell peppers, and carrots with 1 tbsp olive oil, 1/2 tsp paprika, salt, and pepper. Spread in a single layer on the baking sheet and roast at 400°F for about 20 minutes until the potatoes are golden and tender.
- Whisk together 2 tbsp honey, 1 tbsp soy sauce, 3 minced garlic cloves, and 1 tbsp olive oil in a small bowl. Set aside.
- Season the 3 chicken breasts with salt, pepper, and 1/2 tsp paprika on both sides. Heat a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Pour the honey garlic sauce over the chicken and simmer for 5-7 minutes until cooked through and the sauce is thick and glossy.
- Slice the glazed chicken and arrange in bowls alongside the roasted vegetables and fresh raw veggies. Garnish with fresh parsley and serve immediately.
Nutrition
Notes
For meal prep, store the cooked chicken and roasted veggies in one container and raw veggies in another to prevent sogginess. You can customize the vegetables based on what you have on hand. Serve over rice or quinoa for extra heartiness.