On one baking sheet, add: Garlic Ginger Teriyaki Chicken, halved baby potatoes (purple, red & yellow), chopped leek (white & light green parts only), peeled and quartered
carrots, quartered baby portobello mushrooms, 2 cups cubed ciabatta bread, 4 fresh cilantro sprigs and 1 bay leaf.
In a small bowl, whisk together: 1 tablespoon smoked paprika, 1 tablespoon ground cumin, juice of 1 lime, 1/4 cup extra virgin olive oil, 1 tablespoon honey (or brown sugar), 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper.
Drizzle the dressing over the chicken and vegetables. With clean hands, toss altogether until evenly coated and combined.
Bake at 400 degrees for 30 minutes until the chicken is cooked, the vegetables are tender and caramelized and the bread is toasted.