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Sweet Chili Roasted Chicken and Vegetables

Sweet Chili Roasted Chicken and Vegetables for Busy Nights

Enjoy a delightful Sweet Chili Roasted Chicken and Vegetables dish, perfect for busy nights with tender chicken and colorful veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts Substitute with thighs for added flavor or tofu for a vegetarian twist.
For the Vegetables
  • 2 cups Broccoli Florets Both fresh or frozen work well.
  • 2 cups Cauliflower Florets Can be swapped for bell peppers.
  • 2 large Carrots Zucchini can be a lower-carb alternative.
For Flavor
  • 2 tablespoons Olive Oil Consider using avocado oil for a higher smoke point.
  • 1 teaspoon Freshly Ground Black Pepper Adjust based on taste or replace with garlic powder.
  • 1 cup Sweet Chili Sauce Can try a homemade version or teriyaki sauce.

Equipment

  • Sheet Pan
  • Aluminum Foil
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (or 400°F if using a conventional oven).
  2. Line a large sheet pan with aluminum foil.
  3. Arrange diced chicken and vegetables on the sheet pan evenly.
  4. Drizzle with olive oil and sprinkle with black pepper, then toss to coat.
  5. Drizzle three-quarters of the sweet chili sauce over the mixture and mix thoroughly.
  6. Roast in the preheated oven for 14-15 minutes (or 17-20 minutes for conventional ovens).
  7. After cooking, drizzle the remaining sweet chili sauce over the dish before serving.

Notes

Ensure all vegetables are cut to a similar size for even roasting. Feel free to swap out vegetables based on seasonal availability.