Ingredients:

  • 1/2 cup (115g) honey
  • 1/4 cup (60ml) soy sauce (low sodium)
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) cornstarch
  • 1/2 tsp (2g) black pepper
  • 1.5 lb (680g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 lb (450g) broccoli florets, bite-sized
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together the honey, soy sauce, 2 tbsp olive oil, minced garlic, cornstarch, and black pepper until smooth and cornstarch is dissolved.
  3. Place cubed chicken and broccoli florets on a large rimmed sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with salt, tossing by hand to coat evenly. Spread into a single layer.
  4. Pour the honey garlic glaze over the chicken and broccoli, tossing gently to coat.
  5. Roast on the center rack for 15–20 minutes until chicken reaches an internal temperature of 165°F (74°C) and broccoli tips are charred.