Roasted Cauliflower and Broccoli with Chicken

1Preheat the oven to 400°F (200°C).

2Roasted Vegetables In a large bowl, combine the cauliflower (1 small) florets, broccoli (1 small) florets, red bell pepper (1) slices, diced tomatoes (2), sliced carrots (2), and snap peas (1 cup).

3Drizzle the vegetables with olive oil (2 tablespoons) and season with salt (½ teaspoon) and pepper. Toss to coat evenly.

4Spread the vegetables onto a baking sheet in a single layer.

5Chicken Marinade In another bowl, combine the minced garlic (2 cloves), paprika (1 teaspoon), dried oregano (1 teaspoon), salt (½ teaspoon), black pepper (¼ teaspoon), and olive oil (2 tablespoons).

6Add the chicken breasts (2) to the marinade and coat them well. Let them marinate for 15 minutes.

7Place the marinated chicken breasts (2) on the baking sheet with the vegetables.

8Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

9Sauce While the chicken and vegetables are baking, prepare the sauce by combining soy sauce (2 tablespoons), honey (1 tablespoon), rice vinegar (1 tablespoon), sesame oil (1 teaspoon), grated ginger (½ teaspoon), and red pepper flakes (¼ teaspoon) (if using) in a small bowl. Mix well.

10Once the chicken and vegetables are done, remove them from the oven. Serve the roasted cauliflower (1 small), broccoli (1 small), chicken, and vegetables on a serving platter.

11Drizzle the sauce over the roasted chicken and vegetables. Garnish with fresh herbs, if desired.

12Enjoy your delicious and healthy roasted cauliflower (1 small) and broccoli (1 small) with chicken!