Sweet Chili Roasted Chicken and Vegetables

If you’re looking for a vibrant and flavorful dinner that’s both easy to prepare and packed with healthy ingredients, this Sweet Chili Roasted Chicken and Vegetables recipe is perfect for you. With tender, juicy chicken pieces coated in a sweet and tangy chili sauce, combined with roasted vegetables like broccoli, cauliflower, and carrots, this dish is a delightful balance of savory and sweet flavors. It’s a one-pan meal that comes together effortlessly, making it ideal for busy weeknights or meal prepping for the week ahead.

The sweet chili sauce adds just the right amount of heat and sweetness, bringing the roasted chicken and vegetables to life with every bite. The caramelized edges of the vegetables and chicken give this dish an irresistible crispy texture that complements the sauce beautifully. Plus, it’s packed with nutrients, offering a wholesome combination of protein and veggies in every serving.

Why You’ll Love This Recipe

1. Packed with Flavor

The sweet chili sauce gives a deliciously tangy and sweet kick to the chicken and vegetables, with just the right amount of spice to keep things interesting.

2. Healthy and Nutritious

With a great combination of lean chicken and nutrient-dense vegetables, this recipe is both delicious and full of vitamins and minerals, making it a healthy dinner choice.

3. Quick and Easy

This recipe takes minimal effort to prepare. With just a few ingredients and a single pan, you’ll have a flavorful meal ready in no time.

4. Customizable

Feel free to swap out the vegetables for your favorites, such as bell peppers, zucchini, or even sweet potatoes, making this a versatile recipe for any taste.

5. Perfect for Meal Prep

Since this recipe is so simple and comes together easily, it’s an excellent option for meal prepping. You can make a large batch and enjoy it throughout the week.

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Ingredients

For the Chicken and Vegetables:

• 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 1/4-inch rounds on the bias
• 2 to 3 tablespoons olive oil
• ½ teaspoon freshly ground black pepper, or to taste

For the Sauce:

• 10 ounces sweet chili sauce (or as desired)

Variations

• Add Heat: If you prefer a spicier version, you can add red pepper flakes or chili paste to the sauce for extra heat.
• Swap Vegetables: You can substitute the broccoli, cauliflower, and carrots with other vegetables like bell peppers, zucchini, or Brussels sprouts.
• Add Honey or Brown Sugar: For extra sweetness, you can drizzle a bit of honey or sprinkle some brown sugar over the vegetables before roasting.
• Use Chicken Thighs: If you prefer dark meat, you can substitute the boneless skinless chicken breasts with chicken thighs for a richer flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Chicken and Vegetables

In a large bowl, combine the diced chicken, broccoli florets, cauliflower florets, and carrot rounds. Drizzle with olive oil and season with freshly ground black pepper. Toss everything together until well coated.

Step 3: Roast the Chicken and Vegetables

Spread the chicken and vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Step 4: Add the Sweet Chili Sauce

Once the chicken and vegetables are roasted, drizzle the sweet chili sauce over the mixture and toss to coat everything evenly. You can reserve some of the sauce to drizzle over the finished dish if desired.

Step 5: Serve

Once the chicken and vegetables are coated in the sweet chili sauce, serve immediately. You can enjoy this dish on its own or serve it with a side of rice or quinoa.

Tips for Making the Recipe

• Don’t Overcrowd the Pan: To ensure even roasting, avoid overcrowding the pan. If necessary, use two baking sheets to give the chicken and vegetables enough space to cook properly.
• Check the Chicken’s Doneness: To make sure the chicken is fully cooked, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
• Customize the Sauce: You can adjust the amount of sweet chili sauce according to your taste. If you like a stronger flavor, feel free to add more sauce to the chicken and vegetables before serving.
• Crispy Veggies: For extra crispy vegetables, you can broil them for the last 2-3 minutes of cooking, but keep an eye on them to avoid burning.

How to Serve

This Sweet Chili Roasted Chicken and Vegetables can be served on its own for a light, healthy meal or paired with a grain like jasmine rice, brown rice, or quinoa. The sweetness of the chili sauce complements the savory chicken and vegetables perfectly. You could also serve it with a side of salad or a simple cucumber slaw to balance out the flavors.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Be sure to let the dish cool completely before refrigerating.

Freezing

For longer storage, you can freeze the chicken and vegetables. Allow the dish to cool completely, then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months.

Reheating

To reheat, place the leftovers in the microwave for 2-3 minutes or until heated through. Alternatively, you can reheat them in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use frozen vegetables?

While fresh vegetables work best, you can use frozen vegetables as well. Just keep in mind that frozen vegetables may release more moisture during roasting, so they might not become as crispy.

2. How do I make the chicken more tender?

To make the chicken more tender, consider marinating it in the sweet chili sauce or a simple marinade with soy sauce and garlic for 30 minutes before cooking.

3. Can I add other vegetables to this recipe?

Yes! Feel free to add bell peppers, zucchini, or any other vegetables you love. Just make sure they cook at the same rate as the other ingredients.

4. How spicy is the sweet chili sauce?

Sweet chili sauce is generally mild with a bit of sweetness. If you prefer more heat, you can add extra chili flakes or hot sauce to the mix.

5. Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used instead of chicken breasts. They are more flavorful and tend to stay juicier after roasting.

6. Can I make this recipe in advance?

Yes, you can prepare everything in advance and store it in the refrigerator. Simply roast the chicken and vegetables just before serving.

7. Can I use a different sauce?

If you’re not a fan of sweet chili sauce, you can try using teriyaki sauce, hoisin sauce, or a homemade garlic soy sauce.

8. How do I get the vegetables crispy?

To get the vegetables crispy, make sure you coat them evenly with olive oil and avoid overcrowding the baking sheet. A bit of broiling at the end also helps achieve crispiness.

9. Can I make this dish in a skillet?

Yes, you can cook this dish in a large skillet over medium heat. Just cook the chicken first, then add the vegetables and sauce.

10. How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer to ensure it’s cooked through.

Conclusion

This Sweet Chili Roasted Chicken and Vegetables recipe offers the perfect blend of savory and sweet, with tender chicken and crispy vegetables tossed in a flavorful chili sauce. It’s simple to make, healthy, and customizable to suit your taste preferences. Whether you’re making it for a weeknight dinner or meal prepping for the week ahead, this dish is guaranteed to become a family favorite.

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