10 facts about vegetables :Sweet peppers are usually sold green, but can also be red, purple, or yellow.Tomatoes are very rich in the carotene lycopene.Eating foods that contain carotenoids can reduce the risk of developing cancer.Other vegetables that are high in carotenoids are carrots, spinach, sweet potatoes, and collard greens.Most of the nutrients in potatoes are located just below the skin layer.A hornworm can eat an entire tomato plant in one day!In the United States, tomatoes are consumed more than any other fruit or vegetable!California produces nearly all of the broccoli sold in the United States.White potatoes were first grown by local Indians in the Andes Mountains of South America.
1 pound boneless, skiinless chicken breasts, cutting to 1-inch pieces
1 large head of chopped broccoli (about 2 cups)
2 medium red bell peppers, cut into pieces
1 cup peas
Optional toppings: sesame seeds, green onions
+To prepare the sauce:
1/4 cup low-sodium soy sauce
1 tablespoon sweet chili sauce
2 tablespoons honey
2 cloves garlic
1 tsp. fresh ginger
Heat oven 400 degres F .To make the sauce: In a small saucepan, heat the soy sauce, sweet chili sauce, honey, garlic, and ginger over medium heat and bring to a boil. Reduce the heat and allow the sauce to simmer, whisking occasionally, until the sauce is thick and bubbling. Remove from heat.Brush chicken and chopped vegetables on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half of the sauce over the chicken and vegetables (reserve the other half for later) and stir to combine. Bake in the oven for 20 minutes, flipping halfway through, and continue cooking until vegetables are tender and chicken is cooked through.