Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Break broccoli into bite-sized pieces.

Divide broccoli, 4 tsp. olive oil, diced peppers, half the Asian garlic, ginger, and chile seasoning (to taste; reserve remaining for chicken), 1/4 tsp. salt, and a pinch of pepper between both provided trays. Stir each tray to combine.

Bake uncovered in hot oven, 10 minutes.

While vegetables bake, continue recipe.

Pat chicken breasts dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and remaining Asian garlic ginger & chile seasoning (use less if spice-averse).

In a mixing bowl, combine stir fry sauce, a pinch of salt, brown sugar, and cornstarch.

After 10 minutes, carefully remove both trays from oven. Transfer vegetables to one tray. Tray will be hot! Use a utensil.

Place chicken in now-empty tray. Top evenly with sauce mixture.

Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.

Carefully remove from oven. Rest, 3 minutes.

To serve, top chicken with sauce from tray and top vegetables with dressing. Garnish meal with sesame seeds. Bon appétit!