Soy Ginger Chicken Tray Bake

• 190 g raw chicken breast, cut into 4 cm pieces — Boneless skinless chicken breast, raw
• 220 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
• 18 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g fresh ginger, grated — Fresh ginger root
• 5 g garlic, grated — Raw garlic
• 10 g rice vinegar — Unseasoned rice vinegar
• 6 g pure maple syrup — Pure maple syrup
• 10 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion
• 5 g toasted sesame seeds — Toasted sesame seeds

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 a rimmed pan and oven mitts; hot oil may spatter.
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: The cut faces show pale-gold spots and release from the pan.
3. 3Measure ingredients: Mix the soy-ginger glazeMeasure reduced sodium soy sauce, ginger, garlic, rice vinegar, and maple syrup 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 soy-ginger glazeWhisk soy sauce, ginger, garlic, vinegar, maple syrup, and 4 g oil in a clean bowl.45 secLook for: The soy-ginger glaze is glossy with ginger suspended evenly.Safety: Keep the soy-ginger glaze away from the raw-chicken board until ready to coat.
5. 5Roast the chicken, broccoli, and pepperTurn the potatoes; add the chicken, broccoli, and red pepper; pour the soy-ginger 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 for 10 minutes, turn the chicken, and roast 5 minutes more.15 min · 165°FLook for: Chicken is browned at the edges, broccoli is tender-crisp, red pepper is softened, and the thickest chicken piece reads 165°F.Safety: Use clean tongs after turning and verify chicken reaches 165°F.
7. 7Measure ingredients: Finish the trayMeasure chicken breast, baby potatoes, broccoli florets, red bell pepper, and reduced sodium soy sauce 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. 8Finish the trayRest the chicken, potatoes, broccoli, and red pepper on the tray for 5 minutes, then scatter scallion and sesame over the top.5 minLook for: The soy-ginger glaze clings to the chicken, potatoes, broccoli, and pepper with no thin liquid on the tray.Safety: Refrigerate leftovers within 2 hours.