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Sweet Chili Chicken and Vegetables Recipe
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.
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Prep Time 10 minutes
Cook Time 35 minutes
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.