Sriracha Chicken With Roasted Broccoli And Cauliflower Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425��F (220��C).
• STEP 2.In a bowl, whisk together the sriracha sauce, soy sauce, honey, garlic, and olive oil.
• STEP 3.Place the chicken breasts in a baking dish and pour the sriracha marinade over them. Let them marinate for at least 30 minutes.
• STEP 4.In a separate baking dish, toss the broccoli and cauliflower florets with olive oil, salt, and pepper.
• STEP 5.Place both baking dishes in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
• STEP 6.Serve the Sriracha Chicken with Roasted Broccoli and Cauliflower over rice or quinoa, and garnish with chopped green onions, if desired.

Cooking Tips

• If you prefer less spice, you can reduce the amount of sriracha sauce or substitute it with a milder hot sauce.
• Make sure to flip the chicken breasts halfway through cooking to ensure even browning.
• You can add some sesame seeds or chopped peanuts as a garnish for added texture and flavor.

Storage and Serving

• This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and vegetables in a preheated oven at 350��F (175��C) for about 10-15 minutes, or until heated through.
• Serve the Sriracha Chicken with Roasted Broccoli and Cauliflower as a main dish for lunch or dinner, or as a protein-packed salad for a lighter meal.