Ingredients:
2 tablespoons tamari soy sauce
2 tablespoons honey or date syrup
1/4 cup avocado or olive oil, divided
3 large garlic cloves, minced
1 teaspoon grated fresh gingerroot
1 1/2 teaspoons sea salt, divided
2 1/2 pounds raw boneless skinless chicken tenderloins (tenders)
1 pound broccoli florets
1 pound cauliflower florets
3 scallions, green and white parts, sliced
1 fresh red hot pepper, extra-thinly sliced
Instructions:
1. Preheat the oven to 450°F. Line two rimmed baking sheets with silicone mats or
parchment paper.
2. In a medium bowl, whisk together the tamari, honey, 1 tablespoon of oil, garlic,
ginger, and 1/4 teaspoon of salt. Add the chicken tenders and gently toss to coat. Set
aside to marinate for 20 to 30 minutes.
3. In a large bowl, add the broccoli, cauliflower, remaining 3 tablespoons oil, and
remaining 1 1/4 teaspoons salt and toss to combine.
4. Evenly arrange the chicken and vegetables in a single layer on the prepared baking
sheets and roast until chicken is well done (165°F internal temperature) and
vegetables are lightly browned, about 18 minutes.
5. Sprinkle with the scallions and red pepper. Serve as is. Or enjoy over buckwheat soba
noodles or brown rice along with an Asian-style sauce of choice or just tamari.
Hint: If you prefer your veggies to be well caramelized or charred, arrange the chicken
and vegetables on separate baking sheets. Roast the veggies a few minutes longer than
the chicken.