Description
This sweet chili roasted chicken and vegetables recipe combines tender chicken pieces with a medley of roasted vegetables, all coated in a sweet and tangy chili sauce. It’s a flavorful, easy-to-make dish that’s perfect for a quick weeknight dinner or meal prep.
Ingredients
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For the Chicken and Vegetables:
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1.25 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
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3 cups broccoli florets
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3 cups cauliflower florets
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2 large carrots, sliced into 1/4-inch rounds on the bias
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2 to 3 tablespoons olive oil
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1/2 teaspoon freshly ground black pepper (or to taste)
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For the Sweet Chili Sauce:
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10 ounces sweet chili sauce (or as desired), divided
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Instructions
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Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. -
Prepare the Chicken and Vegetables:
In a large bowl, toss the diced chicken, broccoli florets, cauliflower florets, and carrot rounds with olive oil and freshly ground black pepper. Ensure everything is evenly coated. -
Roast the Vegetables and Chicken:
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. -
Coat with Sweet Chili Sauce:
Once the chicken and vegetables are done, remove them from the oven. Drizzle about half of the sweet chili sauce over the roasted chicken and vegetables, tossing to coat evenly. Return to the oven and roast for an additional 5-7 minutes for the sauce to caramelize and thicken.
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Serve:
After roasting, remove from the oven and drizzle the remaining sweet chili sauce over the top for added flavor. Serve hot and enjoy!
Notes
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You can adjust the amount of sweet chili sauce to your desired level of sweetness and spice.
- For a spicier version, consider adding a bit of sriracha sauce or red pepper flakes to the sweet chili sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired