Sweet Chili Roasted Chicken and Vegetables
Sweet Chili Roasted Chicken and Vegetables is a one-pan dish featuring tender chicken, vibrant vegetables, and a sweet, mildly spicy chili glaze. Perfect for a busy weeknight, it’s quick, healthy, and full of bold flavors.
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Total Time: 25–30 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Roasted
- Cuisine: American
Ingredients
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
Instructions
- Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with parchment or foil.
- In a bowl, combine diced chicken, broccoli, cauliflower, carrots, olive oil, and black pepper. Spread evenly on the baking sheet.
- Roast in the oven for about 10 minutes.
- Drizzle approximately half of the sweet chili sauce over the chicken and veggies, tossing gently to coat.
- Continue roasting for another 10–15 minutes, until the chicken reaches 165°F internally and vegetables are tender.
- Remove pan, drizzle remaining sauce on top, then return to oven for 3–5 minutes more to caramelize the glaze.
- Let rest for 2 minutes before serving. Optionally garnish with fresh herbs or sesame seeds.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the oven at 350°F for 10–15 minutes, or microwave covered for 1–2 minute bursts.
If using frozen vegetables, roast for ~10 extra minutes to account for moisture.
For a spicier version, stir in Sriracha or red pepper flakes to the sweet chili sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg
