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Healthy Sriracha Chicken with Roasted Broccoli and Cauliflower
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Prep Time:
35 minutes
Total Time:
35 minutes
Quick and easy gluten-free dinner bursting with sweet and spicy flavors, made with common pantry staples.
Ingredients:
  • 2 cups broccoli florets, cut into bite-size pieces
  • 2 cups cauliflower florets, cut into bite-size pieces
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 4 lemon wedges
  • 2 teaspoons Sriracha sauce
  • 2 teaspoons honey
  • 1 teaspoon ketchup
  • 2 boneless skinless chicken breasts (4 oz each)
Instructions:
  • Prepare 2 baking sheets by lining them with foil and spraying them with cooking spray. Place in the oven to preheat at 400°F.
  • In a medium bowl, coat broccoli and cauliflower with flavorful olive oil and a pinch of salt. Spread them on a baking pan on the top rack of the oven and roast for 10 minutes until they are beautifully caramelized.
  • In a small bowl, combine Sriracha sauce, honey, and ketchup. Set aside.
  • Lay the chicken breasts on a separate baking sheet and gently massage 1/8 teaspoon of salt into the chicken. Mix the broccoli and cauliflower, then place them back in the oven on the lower rack. Position the chicken on the upper rack. Bake both trays for 10 minutes, then brush the chicken with the Sriracha mixture and give the vegetables a stir. Continue baking for 5 to 10 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Plate the broccoli and cauliflower evenly on two plates. Top with the chicken breasts and drizzle any juices over the chicken. Accompany with lemon wedges for serving.

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