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Easy • Chicken

Sheet Pan Sweet Chili Chicken & Broccoli

A vibrant sheet pan dinner featuring juicy chicken and tender broccoli coated in a delicious sweet chili glaze.

Prep
10 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Sweet Chili Chicken & Broccoli

This Sheet Pan Sweet Chili Chicken & Broccoli is about to become your new favorite super-easy, super-flavorful weeknight meal! Everything cooks on one pan for minimal fuss and maximum deliciousness. The sweet and slightly spicy glaze on the chicken and broccoli is absolutely irresistible, making this a healthy dinner that tastes like a treat.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 4 cups broccoli florets
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 tbsp olive oil
  • Salt and black pepper to taste

For the Sweet Chili Sauce

  • ½ cup sweet chili sauce
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • ½ tsp grated fresh ginger (optional)
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, toss chicken pieces, broccoli florets, and red bell pepper with olive oil, salt, and black pepper until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.

  3. Step 3

    Roast for 15 minutes, stirring halfway, until vegetables are starting to tenderize and chicken is partially cooked.

  4. Step 4

    While sheet pan roasts, prepare the sweet chili sauce: In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger (if using).

  5. Step 5

    Remove the baking sheet from the oven. Pour the sweet chili sauce over the chicken and vegetables. Toss everything directly on the sheet pan to coat well. Return to the oven and roast for another 10-15 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender-crisp and lightly caramelized.

  6. Step 6

    Garnish with sesame seeds and sliced green onions, if desired. Serve immediately, perhaps with a side of rice or quinoa.

Tips

  • For spicier flavor, add a pinch of red pepper flakes to the sweet chili sauce.
  • Don't overcrowd the baking sheet, as this can steam the vegetables instead of roasting them. Use two sheets if needed.
  • Any color of bell pepper will work great in this recipe!

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