Recipe of the week

This Sesame Chicken and Veggie dish tastes great hot or cold, so if you’re making some for dinner why not make double the amount and have the leftovers for your lunch the next day? INGREDIENTS 1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 large head of broccoli, chopped (about 2 cups)

2 medium red bell peppers, cut into chunks 1 cup snap peas Salt and pepper, to taste Optional toppings: sesame seeds and green onions

For the sauce: ¼ cup soy sauce 1 tbsp sweet chili sauce 2 tbsp honey 2 cloves garlic 1 tsp fresh ginger INSTRUCTIONS Preheat oven to 400F. To make the sauce: In a small saucepan, heat soy sauce, sweet chilli sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.

Spread chicken and chopped veggies on a baking sheet drizzled with olive oil and season with salt and pepper.

Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.

Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions.

Serve over brown rice or quinoa and enjoy!