Sweet Chili Chicken and Vegetables Recipe

Sweet Chili Chicken And Vegetables Recipe | Easy & Flavorful

I recently made this sweet chili chicken and vegetables recipe, and I couldn’t stop raving about it! The tender chicken paired with crisp, colorful veggies tossed in a sweet and slightly spicy sauce is pure comfort in a dish. It’s a meal that’s both healthy and indulgent, and the best part is how easy it comes together.

Whether I was cooking for a busy weeknight or a relaxed weekend lunch, this recipe never disappointed. The aroma alone makes your kitchen feel like a restaurant! You can also enjoy similar veggie-forward dishes like the Air Fryer Buffalo Cauliflower Recipe for a slightly different twist on roasted vegetables.

Ingredients

Here’s what you’ll need to make this delicious meal:

• 1 1/4 lb boneless skinless chicken breasts – I prefer fresh chicken for juicier results.
• 3 cups broccoli florets – pick firm, bright green heads for crunch.
• 3 cups cauliflower florets – fresh cauliflower keeps its texture better when roasted.
• 2 carrots – peeled and sliced; I like slightly thicker slices for bite.
• 2 tbsp olive oil – enhances flavor and prevents sticking.
• 1/2 tsp black pepper – freshly ground works best for aroma.
• 10 oz sweet chili sauce – choose your favorite brand or homemade for extra flavor.

Note: Several servings as a note of full line under the ingredients quantity.

Variations

I love experimenting with this recipe, and you can easily swap or add ingredients:

• Swap chicken with tofu or tempeh for a vegetarian version.
• Use sugar-free sweet chili sauce to make it healthier.
• Add bell peppers or snap peas for more color and crunch. You can also pair this with seafood options like the Best Lemon Garlic Shrimp Recipe for a lighter protein alternative.
• Sprinkle crushed peanuts or sesame seeds on top for extra texture and flavor.

Cooking Time

Here’s a quick glance at how long it takes to make this dish:

• Prep Time: 10 minutes
• Cooking Time: 25-35 minutes
• Total Time: 35-45 minutes

Equipment You Need

• Baking dish or sheet – for roasting the chicken and veggies evenly.
• Knife and cutting board – for prepping fresh vegetables.
• Spoon or tongs – for tossing the ingredients with oil and sauce.
• Oven – essential for roasting and heating the dish through.

How to Make Sweet Chili Chicken and Vegetable Recipe?

Prepare Your Oven and Ingredients

Preheat your oven to 400°F. While it’s heating, wash and cut the broccoli and cauliflower into florets, peel and slice the carrots, and get the chicken ready. This prep step ensures even cooking and maximum flavor.

Combine and Season

Place the chicken breasts, broccoli, cauliflower, and carrots in a large baking dish. Drizzle olive oil over everything, sprinkle black pepper, and toss to coat. I find this step crucial to getting the seasoning evenly distributed.

First Bake

Bake the chicken and vegetables for 20-25 minutes until the chicken is cooked through and the veggies are tender but still crisp. I usually check with a fork to ensure the vegetables retain some bite.

Add Sweet Chili Sauce

Remove the dish from the oven, pour sweet chili sauce over the chicken and veggies, and toss to coat everything evenly. The sauce adds that perfect balance of sweet and mild heat.

Final Bake

Return the dish to the oven and bake for another 5-10 minutes until everything is heated through and fully coated. I love how the sauce caramelizes slightly, giving extra depth to the flavors.

Serve

Once done, serve immediately while hot. The combination of colors, aroma, and flavors makes it irresistible straight from the oven.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make this dish shine:

• I like using fresh vegetables rather than frozen for better texture.
• Marinate chicken briefly in a little olive oil and pepper for more juiciness.
• Don’t overcrowd the baking dish; this ensures even roasting.
• Add a squeeze of lime before serving for a fresh, tangy kick.
• Let the dish rest for 2-3 minutes after baking to lock in juices.

How to Serve Sweet Chili Chicken and Vegetable Recipe?

This dish looks amazing when served with a few presentation touches:

• Serve over steamed jasmine rice or quinoa for a complete meal.
• Garnish with chopped green onions or cilantro for color and freshness.
• Pair with a light side salad to balance the sweet and savory flavors.
• Use a shallow serving bowl to showcase the colorful vegetables beautifully.

Nutritional Information

Here’s a snapshot of the nutrition in one serving:

• Calories: Approximately 350 kcal per serving
• Protein: 30g – thanks to the lean chicken
• Carbohydrates: 18g – mainly from the vegetables and sauce
• Fat: 14g – mostly from olive oil

Make Ahead and Storage

Storing

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually taste better the next day as the sauce seeps into the chicken and vegetables.

Freezing

You can freeze this dish for up to 1 month. I recommend freezing before adding the sauce, then adding fresh sauce when reheating.

Reheating

Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warm. I always cover it loosely to retain moisture while reheating.

Why You’ll Love This Recipe?

I can list several reasons why this dish quickly became a favorite in my kitchen:

• Easy to prepare – Minimal prep and straightforward steps make weeknight cooking stress-free.
• Healthy and balanced – High in protein and vegetables, yet flavorful and satisfying.
• Versatile – Works for lunch, dinner, meal prep, or even entertaining guests.
• Customizable – Swap veggies, protein, or sauce to suit dietary needs and preferences.
• Delicious flavor – The sweet chili sauce perfectly balances sweetness and spice, making it a crowd-pleaser.

Whether you’re new to cooking or a seasoned chef, this sweet chili chicken and vegetables recipe is simple, colorful, and utterly delicious. I always enjoy making it because it’s quick, healthy, and hits that perfect balance of sweet, savory, and fresh. It’s now a go-to in my weekly meal rotation!

Ben Carraoli

Sweet Chili Chicken and Vegetables Recipe

I recently made this sweet chili chicken and vegetables recipe, and I couldn’t stop raving about it! The tender chicken paired with crisp, colorful veggies tossed in a sweet and slightly spicy sauce is pure comfort in a dish. It’s a meal that’s both healthy and indulgent, and the best part is how easy it comes together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 1/4 lb boneless skinless chicken breasts – I prefer fresh chicken for juicier results.
• 3 cups broccoli florets – pick firm bright green heads for crunch.
• 3 cups cauliflower florets – fresh cauliflower keeps its texture better when roasted.
• 2 carrots – peeled and sliced; I like slightly thicker slices for bite.
• 2 tbsp olive oil – enhances flavor and prevents sticking.
• 1/2 tsp black pepper – freshly ground works best for aroma.
• 10 oz sweet chili sauce – choose your favorite brand or homemade for extra flavor.

Method

 

1. Preheat your oven to 400°F. While it’s heating, wash and cut the broccoli and cauliflower into florets, peel and slice the carrots, and get the chicken ready. This prep step ensures even cooking and maximum flavor.
2. Place the chicken breasts, broccoli, cauliflower, and carrots in a large baking dish. Drizzle olive oil over everything, sprinkle black pepper, and toss to coat. I find this step crucial to getting the seasoning evenly distributed.
3. Bake the chicken and vegetables for 20-25 minutes until the chicken is cooked through and the veggies are tender but still crisp. I usually check with a fork to ensure the vegetables retain some bite.
4. Remove the dish from the oven, pour sweet chili sauce over the chicken and veggies, and toss to coat everything evenly. The sauce adds that perfect balance of sweet and mild heat.
5. Return the dish to the oven and bake for another 5-10 minutes until everything is heated through and fully coated. I love how the sauce caramelizes slightly, giving extra depth to the flavors.
6. Once done, serve immediately while hot. The combination of colors, aroma, and flavors makes it irresistible straight from the oven.

Notes

• I like using fresh vegetables rather than frozen for better texture.
• Marinate chicken briefly in a little olive oil and pepper for more juiciness.
• Don’t overcrowd the baking dish; this ensures even roasting.
• Add a squeeze of lime before serving for a fresh, tangy kick.
• Let the dish rest for 2-3 minutes after baking to lock in juices.