Sweet Chili Chicken and Vegetables Recipe

This Sweet Chili Chicken and Vegetables dish is a perfect combination of tender, juicy chicken coated in a sweet and spicy chili sauce, paired with perfectly roasted vegetables. It’s a one-pan recipe that makes for an easy, delicious, and nutritious meal, ideal for busy weeknights or when you want to prepare something tasty without spending too much time in the kitchen.

The blend of sweet chili sauce, savory chicken, and roasted vegetables creates an explosion of flavors and textures in every bite. The sweetness from the chili sauce caramelizes beautifully on the chicken and vegetables, adding a delightful richness to the meal. The vegetables are roasted to perfection, bringing out their natural sweetness, while the chicken stays moist and flavorful.

Why You’ll Love This Recipe

1. One-Pan Wonder: Fewer dishes mean easier clean-up.
2. Sweet and Spicy: The combination of sweet chili sauce adds a flavor punch that is irresistible.
3. Healthy: Packed with lean protein and fiber-rich vegetables, it’s a balanced, wholesome meal.
4. Customizable: Swap the veggies or add more spice according to your preferences.

How to Make Sweet Chili Chicken and Vegetables

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Season and Prep the Chicken

Pat the chicken dry with paper towels to ensure the skin crisps up nicely during roasting. Season both sides of the chicken with salt, pepper, and garlic powder.

In a small bowl, mix the sweet chili sauce and soy sauce. Brush this mixture generously over the chicken, ensuring every piece is well-coated. Set the chicken aside while you prepare the vegetables.

Step 3: Prepare the Vegetables

In a large bowl, toss the carrots, bell peppers, zucchini, broccoli, and red onion with olive oil, salt, and pepper. Make sure the vegetables are evenly coated so they roast well.

Step 4: Arrange the Chicken and Vegetables

Spread the vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken thighs or breasts on top of the vegetables. This method allows the juices from the chicken to drip down and flavor the vegetables as they roast.

Step 5: Roast the Chicken and Vegetables

Roast the chicken and vegetables in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden brown. The vegetables should be tender with some caramelized edges.

For extra flavor, you can brush more sweet chili sauce onto the chicken during the last 10 minutes of roasting.

Step 6: Garnish and Serve

Once the chicken and vegetables are done, remove the baking sheet from the oven. Let the chicken rest for a few minutes to lock in the juices. Sprinkle with sesame seeds and fresh cilantro for garnish, if desired.

Serve the sweet chili chicken alongside the roasted vegetables. You can also serve this dish with rice or quinoa to soak up the extra sauce.

Tips for Perfect Sweet Chili Chicken and Vegetables

• Crispy Chicken Skin: For crispy skin, make sure the chicken is patted dry before seasoning. You can also place the chicken under the broiler for the last 2-3 minutes to crisp up the skin even more.
• Even Roasting: Spread the vegetables out in a single layer to ensure they roast evenly. If the pan is overcrowded, the vegetables may steam rather than roast.
• Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) at the thickest part of the meat.
• Customize the Vegetables: Feel free to switch up the vegetables based on what you have on hand. Potatoes, sweet potatoes, Brussels sprouts, or butternut squash would all be delicious in this recipe.

Variations

1. Spicy Sweet Chili Chicken: If you like more heat, add a dash of sriracha or crushed red pepper flakes to the sweet chili sauce before brushing it onto the chicken.
2. Lemon Chili Chicken: Add a burst of freshness by squeezing lemon juice over the chicken and vegetables just before serving.
3. Honey Garlic Chicken: Swap the sweet chili sauce for a mix of honey, garlic, and soy sauce for a sweeter, more garlicky version of this dish.
4. Vegetarian Version: You can make a vegetarian version by substituting the chicken with tofu or chickpeas. Roast them the same way, coating them in the sweet chili sauce for flavor.

Serving Suggestions

This sweet chili chicken dish pairs well with a variety of sides to round out the meal. Here are a few ideas:

• Steamed Rice: Serve with jasmine or basmati rice to soak up the delicious sweet chili sauce.
• Quinoa: For a more nutritious grain option, serve the chicken and vegetables over fluffy quinoa.
• Noodles: Toss the roasted vegetables and chicken with rice noodles or udon for an Asian-inspired twist.
• Salad: A light, refreshing side salad with a tangy vinaigrette can complement the rich flavors of the sweet chili chicken and roasted vegetables.

Storing and Reheating

Leftover sweet chili chicken and vegetables store well, making this an excellent meal prep option.

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the cooked chicken and vegetables for up to 2 months. Be sure to let the food cool completely before transferring it to a freezer-safe container.
• Reheating: To reheat, place the chicken and vegetables in an oven-safe dish and warm in a 350°F (175°C) oven until heated through. You can also reheat in the microwave, but the chicken skin may lose its crispiness.

Conclusion

Sweet Chili Chicken and Vegetables is an easy, flavorful dish that’s perfect for both weeknight dinners and entertaining guests. The sweet and slightly spicy chili sauce complements the juicy chicken and caramelized vegetables perfectly, making it a meal that’s both satisfying and nutritious. With its customizable nature and minimal cleanup, this one-pan meal is sure to become a staple in your home.

Yield: 4

Sweet Chili Chicken and Vegetables Recipe

Print

This Sweet Chili Chicken and Vegetables dish is a perfect combination of tender, juicy chicken coated in a sweet and spicy chili sauce, paired with perfectly roasted vegetables. It's a one-pan recipe that makes for an easy, delicious, and nutritious meal, ideal for busy weeknights or when you want to prepare something tasty without spending too much time in the kitchen.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• For Vegetables:
• 1 large zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon sweet chili sauce

Instructions

1. Preheat Oven:

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

2. Prepare the Sweet Chili Marinade:

• In a small bowl, whisk together sweet chili sauce, soy sauce, olive oil, honey, lime juice, minced garlic, grated ginger, smoked paprika, salt, and pepper.

3. Marinate the Chicken:

• Pat the chicken breasts dry with paper towels. Coat them evenly with the sweet chili marinade. Set aside to marinate for at least 10 minutes.

4. Prepare the Vegetables:

• In a large bowl, toss zucchini, bell peppers, red onion, and broccoli with olive oil, salt, pepper, and 1 tablespoon of sweet chili sauce. Spread the vegetables evenly on the baking sheet.

5. Cook the Chicken and Vegetables:

• Place the marinated chicken on top of the vegetables on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

6. Serve:

• Let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted vegetables. Drizzle extra sweet chili sauce on top if desired.

Notes

Substitute Protein: You can substitute chicken with shrimp, tofu, or pork for a different variation.

Vegetable Variations: Try using carrots, snap peas, or cauliflower for different textures and flavors.

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.