When the temperature outside rises, it’s nice to have a flavorful dish—like this honey garlic chicken and broccoli dish—that is on the lighter side. I found a similar honey garlic chicken recipe the other day but quickly adapted it for my family’s spice tolerance. Hint: it’s a pretty low tolerance.

This is a super simple asian dish that is better than takeout and only takes 30 minutes to make. It’s fresh and mixes sweet and savory ingredients so no matter what you’re craving, it hits the spot.

INGREDIENTS • 2 pounds chicken breasts cut into cubes • 1 tablespoon garlic powder • Black pepper and chili flakes • 1/4 cup flour or gluten-free flour • 4 tablespoons extra virgin olive oil • 3 cups broccoli florets • Sesame seeds, for serving SAUCE • 1/3 cup tamari • 2 tablespoons lemon juice • 3 tablespoons honey • 6 cloves garlic, grated • 1-2 tablespoons chili paste (gochjang) • 2 tablespoons chopped green onion • 1 tablespoon toasted sesame oil

INSTRUCTIONS 1. Preheat the oven to 450 F. Line a baking sheet with parchment paper or rub with oil. 2. On the sheet pan, mix the chicken, garlic powder, pepper, and chili flakes. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake for 10-15 minutes until the chicken is cooked through. 3. Meanwhile, make the sauce. Combine. 4. Remove the vegetables from the sheet pan