Sweet Chili Roasted Chicken and Vegetables

Why You’ll Love This Recipe

• One-pan simplicity: Prep, bake, and serve all in one sheet pan.
• Balanced flavors: Sweet chili sauce delivers a harmonious mix of sweetness, tang, and mild heat.
• Healthy & customizable: Lean chicken breasts paired with broccoli, cauliflower, and carrots; easily adaptable to your favorite veggies.
• Quick to prepare: Ready in just about 35 minutes from start to finish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.25 lb boneless skinless chicken breasts, diced
• 3 cups broccoli florets
• 3 cups cauliflower florets
• 2 large carrots, sliced ¼″ on bias
• 2–3 tablespoons olive oil
• ½ tsp freshly ground black pepper, or to taste
• 10 oz sweet chili sauce, divided

directions

1. Preheat & prep
   Preheat your oven to 400 °F (205 °C). Line a large rimmed baking sheet with parchment or foil.
2. Toss chicken and veggies
   In a bowl, combine diced chicken, broccoli, cauliflower, carrots, olive oil, and black pepper. Spread evenly on the baking sheet.
3. First bake
   Roast in the oven for about 10 minutes.
4. Add sauce
   Drizzle approximately half of the sweet chili sauce over the chicken and veggies, tossing gently to coat.
5. Finish baking
   Continue roasting for another 10–15 minutes, until the chicken reaches 165 °F internally and vegetables are tender.
6. Coat again
   Remove pan, drizzle remaining sauce on top, then return to oven for 3–5 minutes more to caramelize the glaze.
7. Serve
   Let rest for 2 minutes before serving. Optionally garnish with fresh herbs or sesame seeds.

Servings and timing

• Servings: Serves 2–3.
• Prep time: About 5 minutes
• Cook time: 20–25 minutes
• Total time: 25–30 minutes

Variations

• Extra veggies: Add bell peppers, zucchini, or onions—just cut to size.
• Protein swap: Use chicken thighs or tofu; adjust cooking time accordingly.
• Make it spicy: Stir in a tablespoon of Sriracha or sprinkle crushed red pepper flakes.
• Gluten‑free: Choose a GF sweet chili sauce.
• Lower sodium: Use low-sodium soy sauce or coconut aminos in a DIY sauce mix.

storage/reheating

• To store: Let cool, then transfer to airtight containers. Keep in the fridge for up to 3–4 days.
• Reheat in oven (preferred): Place on a baking sheet, cover lightly, bake at 350 °F for 10–15 minutes.
• Or microwave: Heat covered on medium-high in 1–2 minute bursts, stirring halfway; less crispy.

FAQs

What vegetables work best?

Use sturdy-roasting veggies. The classic trio is broccoli, cauliflower, and carrots, but peppers, zucchini, and onions roast beautifully too.

Can I use frozen vegetables?

Yes—just bump the roast time by ~10 minutes to account for moisture and temperature.

How do I know when the chicken is done?

Use a meat thermometer—the safe internal temperature is 165 °F (74 °C).

Can I marinate the chicken in advance?

Absolutely! Marinating for 30 minutes enhances flavor, though it’s optional.

What’s the best sweet chili sauce?

Any bottled sweet chili sauce works (e.g., Mae Ploy). For gluten-free needs, check labels or opt for tamari-based blends.

Is this gluten-free?

Yes with a GF sweet chili sauce or soy sauce substitute.

How spicy is it?

It’s mild to medium, depending on your sauce. Customize heat with Sriracha or chili flakes.

Can I meal prep this?

Yes—prepare in advance, refrigerate, and reheat during the week. Great for lunches.

What to serve with it?

Serve over rice—jasmine, brown, or cilantro lime. Or pair with quinoa for extra protein.

Can I freeze leftovers?

Yes—freeze cooled portions in airtight freezer bags for up to 2 months. Thaw overnight before reheating.

Conclusion

This Sweet Chili Roasted Chicken and Vegetables recipe is a quick, flavorful, and nutritious sheet-pan meal—ideal when you’re seeking simplicity without sacrificing taste. With minimal cleanup, flexible variations, and easy storage options, it’s destined to become a weeknight favorite. Enjoy the vibrant flavors and effortless prep!

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