• 1.5 lbs carrots, peeled, chopped into ½-inch pieces about 4 cups*
• 4 cups broccoli florets about 1.25 lb broccoli
• 1 red bell pepper chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp kosher salt
• 1 lb boneless skinless chicken thighs**
• ¼ cup soy sauce or tamari
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 2-3 cups cooked jasmine rice (optional)*
• Toasted cashews, almonds, and/or sesame seeds
• Chopped avocado (optional)
• Fresh herbs (scallions or cilantro)
• Lime wedges
• If serving with rice, reduce the carrots to 1 lb or just under 3 cups.
• * You can also use breasts, but I would either cut them into cubes or slice them in half lengthwise before adding to the baking sheet since they take longer to cook.
• Note: ** You could use any veggies you want here, you just need about 8-9 cups worth of veg.

Instant Pot jasmine rice instructions:

• Add 1 cup rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy.
• In a 6-quart Instant Pot, add 2 cups jasmine rice and 2 cups water.
• Lock the lid in place and set the vent to “sealing”. Select “manual pressure” (set to high) and set the timer for 4 minutes. Once the timer goes off, let it naturally release for 10 minutes, then carefully move the vent to “venting” to release the pressure.

Stovetop jasmine rice instructions:

• Add 1 cup rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy.
• Add rice to a medium pot along with 1 ½ cups water. Cover and turn the heat on high. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water is evaporated and rice is cooked. Don’t remove the lid until the timer goes off!