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–+ servings
Sweet Chili Roasted Chicken and Vegetables

Sweet Chili Roasted Chicken and Vegetables in Just 15 Minutes

This Sweet Chili Roasted Chicken and Vegetables is a quick, gluten-free dish that offers a delightful sweet and spicy flavor in just 15 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Diced into bite-sized pieces
For the Vegetables
  • 2 cups Broccoli Florets Can substitute with green beans or snap peas
  • 2 cups Cauliflower Florets Can swap with zucchini
  • 2 large Carrots Sliced into 1/4-inch rounds
For Roasting
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • to taste Freshly Ground Black Pepper
For the Sauce
  • 3/4 cup Sweet Chili Sauce Look for gluten-free versions or substitute with honey and sriracha

Equipment

  • Oven
  • Mixing bowl
  • Sheet Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with aluminum foil.
  2. In a mixing bowl, combine diced chicken, broccoli, cauliflower, and carrots. Drizzle with olive oil and sprinkle with black pepper.
  3. Pour three-quarters of the sweet chili sauce into the bowl with the chicken and vegetables and toss until evenly coated.
  4. Spread the mixture onto the sheet pan in a single layer.
  5. Roast in the oven for 14-15 minutes until the chicken is cooked through and vegetables are crisp-tender.
  6. Drizzle the remaining sweet chili sauce over the cooked dish and let it rest for a minute.
  7. Serve warm alongside rice or salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 600IUVitamin C: 70mgCalcium: 70mgIron: 2mg

Notes

Ensure all vegetable pieces are cut uniformly to promote even cooking. Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.

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