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)
1/8
teaspoon salt
Preparation
Center 2 oven racks in oven. Heat oven to 400°F. Line 2 cookie sheets with sides with foil; spray with cooking spray. Set aside.
In medium bowl, toss broccoli and cauliflower with olive oil and 1/8 teaspoon salt. Place on pan on upper rack in oven. Roast broccoli and cauliflower 10 minutes.
Meanwhile, in small bowl, mix Sriracha sauce, honey and ketchup. Set aside.
Place chicken breasts on other cookie sheet; rub 1/8 teaspoon salt into chicken. Stir broccoli and cauliflower; return to oven on lower rack. Place chicken on upper rack. Bake both pans 10 minutes; brush Sriracha mixture on chicken, and stir vegetables. Bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender when pierced with knife.
Divide broccoli and cauliflower between 2 plates. Place chicken breasts on top; pour any juices over chicken. Serve with lemon wedges.
