Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 medium zucchini, sliced into ½-inch rounds
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp sriracha or crushed red pepper flakes
  • ½ tsp ground black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chicken pieces and zucchini rounds with olive oil and black pepper until evenly coated.
  3. Whisk together the honey, low-sodium soy sauce, lemon juice, minced garlic, and sriracha in a small bowl.
  4. Pour the glaze over the chicken and zucchini in the mixing bowl, tossing thoroughly until every piece is cloaked in the sauce.
  5. Spread the mixture in a single layer on the prepared baking sheet.
  6. Roast for 15-18 minutes until the chicken is cooked through and zucchini is tender.
  7. Turn the broiler on high for the final 2-3 minutes, watching closely until the sauce is bubbling and the chicken edges are mahogany-colored and slightly charred.