Print

Sweet Chili Roasted Chicken and Vegetables Recipe

Sweet Chili Roasted Chicken and Vegetables Recipe
Print Recipe

★★★★★

4.8 from 22 reviews

Sweet Chili Roasted Chicken and Vegetables is a vibrant and healthy one-pan meal featuring tender, bite-sized chicken breast pieces roasted alongside crisp-tender broccoli, cauliflower, and carrots, all coated in a flavorful sweet chili sauce. This easy-to-make dish combines a perfect balance of savory and sweet with a subtle spicy kick, ideal for a quick weeknight dinner or meal prep.

Ingredients

Scale

Protein

  • 1.25 pounds boneless skinless chicken breasts, diced into bite-sized pieces

Vegetables

  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 large carrots, sliced into 1/4-inch rounds on the bias

Seasonings and Sauces

  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 10 ounces sweet chili sauce, divided

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). If you have a convection setting, use it for even roasting; otherwise, a conventional oven works fine.
  2. Prepare the baking sheet and ingredients: Line a sheet pan with aluminum foil to make cleanup easier. Add the diced chicken and the prepared broccoli, cauliflower, and carrot slices to the pan.
  3. Season and combine: Evenly drizzle the olive oil over the chicken and vegetables. Sprinkle with freshly ground black pepper to taste. Pour about 3/4 of the sweet chili sauce over the mixture. Toss everything together gently with your hands to ensure all pieces are coated evenly.
  4. Roast: Place the pan in the preheated oven and roast for approximately 14-15 minutes if using a convection oven, or 17-18 minutes if using a conventional oven. Roast until the chicken is fully cooked through and the vegetables are crisp-tender. Keep an eye on your food rather than watching the clock to avoid overcooking.
  5. Finish and serve: Once cooked, remove the pan from the oven and drizzle the remaining sweet chili sauce evenly over the top, if desired. Serve the dish immediately for best flavor and texture.
  6. Storage: Leftovers can be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months.

Notes

  • If you prefer a spicier dish, add a pinch of red chili flakes or drizzle some sriracha along with the sweet chili sauce.
  • Vegetables can be swapped or added according to preference, such as bell peppers or snap peas.
  • Ensure chicken pieces are uniform in size for even cooking.
  • Use fresh veggies for the best texture; frozen may release more moisture and affect roasting.
  • For a gluten-free meal, confirm the sweet chili sauce used is gluten-free.

Nutrition

Keywords: Sweet chili sauce, roasted chicken, healthy dinner, one-pan meal, broccoli, cauliflower, carrots, easy recipe, spicy sweet chicken

Find it online: https://servedbynora.com/sweet-chili-roasted-chicken-and-vegetables-recipe/