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Easy • Chicken

Sheet Pan Sweet Chili Chicken and Veggies

This vibrant sheet pan meal features tender chicken and colorful vegetables coated in a sweet and sticky chili sauce, baked to perfection.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Sweet Chili Chicken and Veggies

Busy weeknights call for meals that are both delicious and incredibly easy. Enter: the Sheet Pan Sweet Chili Chicken and Veggies! This recipe delivers tender, juicy chicken and perfectly roasted vegetables, all tossed in a irresistible sweet and sticky chili glaze. Minimal cleanup, maximum flavor – it's a win-win for everyone!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 cup broccoli florets
  • 1 cup snap peas (or green beans)
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

For the Sauce

  • ½ cup sweet chili sauce
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp grated fresh ginger (or ½ tsp ground ginger)

For Garnish (optional)

  • Sesame seeds
  • Sliced green onions

Preparation

  1. Step 1

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

  2. Step 2

    In a large bowl, combine chicken pieces, red bell pepper, yellow bell pepper, broccoli florets, and snap peas. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Toss well to coat.

  3. Step 3

    Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded. If necessary, use two sheet pans to avoid steaming.

  4. Step 4

    Roast for 15 minutes.

  5. Step 5

    While roasting, whisk together sweet chili sauce, soy sauce, and grated ginger in a small bowl.

  6. Step 6

    After 15 minutes, remove the sheet pan from the oven. Drizzle the sweet chili sauce mixture evenly over the chicken and vegetables. Toss everything gently on the pan to coat.

  7. Step 7

    Return the sheet pan to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized.

  8. Step 8

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

Tips

  • Don't overcrowd the pan! This is crucial for achieving roasted, not steamed, vegetables and beautifully browned chicken.
  • Feel free to customize the vegetables based on what you have on hand – carrots, zucchini, or mushrooms would also work well.
  • For a spicier kick, add a dash of sriracha to the sweet chili sauce.

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