Five-Spice Chicken Tray Bake

• 190 g raw chicken breast, cut into 4 cm pieces — Boneless skinless chicken breast, raw
• 210 g baby potatoes, quartered — Raw baby potatoes
• 100 g broccoli florets — Raw broccoli florets
• 80 g red bell pepper, cut into 3 cm pieces — Raw red bell pepper
• 1.5 g Chinese five-spice — Chinese five-spice powder
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 18 g fresh lime juice — Fresh lime juice
• 5 g fresh ginger, grated — Fresh ginger root
• 10 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion

Method

1. 1Start the potatoesHeat the oven to 450°F. Allow it to preheat fully before adding the food.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use oven mitts and a rimmed pan.
2. 2Toss potatoes with 6 g oil on a rimmed sheet panToss potatoes with 6 g oil on a rimmed sheet pan and roast cut-side down for 10 minutes.10 minLook for: Potato faces are pale gold and release cleanly.
3. 3Measure ingredients: Mix the five-spice glazeMeasure chinese five spice, reduced sodium soy sauce, lime juice, ginger, and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the five-spice glazeWhisk five-spice, soy sauce, 12 g lime juice, ginger, and 4 g oil.45 secLook for: The five-spice soy-lime glaze is glossy and smells warmly aromatic without dry spice clumps.Safety: Keep the glaze away from the raw-chicken board.
5. 5Roast the chicken, broccoli, and pepperTurn the potatoes; add the chicken, broccoli, and red pepper; pour the five-spice soy-lime glaze over them.Look for: Everything is evenly positioned and ready for the next action.
6. 6Spread everything in one layerSpread everything in one layer. Roast 10 minutes, turn the chicken, and roast 5 minutes more.15 min · 165°FLook for: Chicken is browned and 165°F, potatoes are crisp, broccoli tips are dark green, and red pepper is tender.Safety: Use clean tongs after turning and verify chicken reaches 165°F.
7. 7Measure ingredients: Rest and finishMeasure lime juice and scallion using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Rest and finishRest the tray for 5 minutes, then add 6 g lime juice and scallion.5 minLook for: The glaze clings and the fresh scallion remains bright.Safety: Refrigerate leftovers within 2 hours.