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Sweet Chili Roasted Chicken and Vegetables

EASY, ready in 15 minutes, made on ONE sheet pan, and perfect for busy weeknights! Accidentally healthy yet packed with the perfect flavor balance - a little bit sweet with a little bit of heat!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 pounds boneless skinless chicken breasts diced into bite-sized pieces
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 2 large carrots sliced into 0.25-inch rounds on the bias
  • 2.5 tablespoons olive oil
  • 0.5 teaspoon freshly ground black pepper or to taste
  • 10 ounces sweet chili sauce or as desired; divided

Method
 

Preparation Steps
  1. Preheat oven to 425°F. If you have a convection oven, use it; if not a conventional oven is fine.
  2. Line a sheet pan with aluminum foil for easier cleanup and to it add the chicken, vegetables, evenly drizzle with olive oil, season with pepper, evenly drizzle with 3/4 of the chili sauce, toss with your hands to combine, and roast for about 14-15 minutes, or until chicken is cooked through and vegetables are crisp-tender. If baking in a conventional oven, you may need to bake slightly longer, 17-18 minutes, but watch your food and not the clock.
  3. Evenly drizzle with the remaining chili sauce, if desired, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

This one-pan meal is perfect for busy weeknights and offers a great balance of sweet and savory flavors with a hint of heat. Easily customizable with your favorite vegetables!