Ingredients:

  • 680g (1.5 lbs) boneless, skinless chicken breasts, cut into 1-inch strips
  • 60 ml (1/4 cup) raw honey
  • 45 ml (3 tbsp) Dijon mustard
  • 15 ml (1 tbsp) whole grain mustard
  • 15 ml (1 tbsp) apple cider vinegar
  • 2 cloves garlic, minced
  • 2.5 ml (1/2 tsp) smoked paprika
  • 300g (2 cups) broccoli florets
  • 2 large bell peppers, sliced into strips
  • 1 medium red onion, wedged
  • 30 ml (2 tbsp) avocado oil
  • 5g (1 tsp) sea salt
  • 2g (1/2 tsp) cracked black pepper

Instructions:

  1. Preheat your oven to 200°C (400°F) and line an extra-large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, toss the chicken strips, broccoli florets, bell peppers, and red onion with avocado oil, sea salt, and black pepper until evenly coated.
  3. Spread the chicken and vegetable mixture across the prepared sheet pan in a single layer, ensuring enough space for air circulation.
  4. Roast in the center rack of the oven for 15 minutes. While roasting, whisk together the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
  5. Remove the pan from the oven and brush the honey-dijon glaze generously over the chicken and vegetables.
  6. Return the pan to the oven for an additional 8–10 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the glaze is bubbling and tacky.