10 facts about veggies
- Bell peppers are usually sold green, but they can also be red, purple or yellow.
- Tomatoes are very high in the carotenoid Lycopene.
- Eating foods with carotenoids can lower your risk of cancer.
- Other vegetables high in carotenoids are carrots, spinach, sweet potatoes, and collard greens.
- Most of the nutrients in a potato reside just below the skin layer.
- A horn worm can eat an entire tomato plant by itself in one day!
- In the United States, more tomatoes are consumed than any other single fruit or vegetable!
- California produces almost all of the broccoli sold in the United States.
- White potatoes were first cultivated by local Indians in the Andes Mountains of South America.
- Yams and sweet potatoes are not the same thing!
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:
1/4 cup lower-sodium soy sauce
1 Tbsp sweet chili sauce
2 Tbsp honey
2 cloves garlic
1 tsp. fresh ginger
Preheat oven to 400 degrees F.
To make the sauce: In a small saucepan, heat soy sauce, sweet chili 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 sprayed with PAM cooking spray 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.