Sweet Chili Roasted Chicken & Veggies – Fast, Flavorful & Foolproof!
Busy weeknight? No problem! This Sweet Chili Roasted Chicken & Vegetables is ready with just one sheet pan and big, bold flavor.
Juicy chicken and crisp veggies are tossed in a sweet, tangy, slightly spicy chili glaze that caramelizes beautifully in the oven.
It’s so good, you’ll want that sauce on everything. Minimal effort, maximum flavor!
Why You’ll Love This Recipe
There’s so much to love about this sheet pan dinner, but how quick it is might be my favorite part. It’s ready in about 20 minutes with just a handful of ingredients.
It’s also full of flavor. The sweet chili sauce caramelizes in the hot oven, coating the chicken and veggies in a sticky, sweet, and slightly spicy glaze.
And it’s a healthy, colorful meal with almost no cleanup.
Let’s cook!
Ingredients You’ll Need
This sweet chili sheet pan dinner keeps things wonderfully simple.
- Chicken Breasts – cut into bite-sized pieces so they cook quickly.
- Broccoli and Cauliflower – roast until crisp-tender with lightly charred edges.
- Carrots – sliced thin so they cook at the same rate as everything else.
- Olive Oil and Black Pepper – help everything roast up golden.
- Sweet Chili Sauce – the star of the show, adding sweet, tangy heat.
Step-by-Step Instructions
First, heat the oven. Set the oven to 425°F (use convection if available). Line a baking sheet with foil.
Next, season everything. Spread the chicken and vegetables on the pan. Drizzle with olive oil, sprinkle with black pepper, and toss with ¾ of the sweet chili sauce.
Then roast. Roast for 14-15 minutes, or until the chicken is cooked through and the vegetables are crisp-tender. In a conventional oven, it may take 17-18 minutes.
Finally, serve. Drizzle the remaining sweet chili sauce over the top and serve immediately.
That’s it! Dinner in 20 minutes.
Expert Tips
Cut everything to similar sizes. This helps the chicken and veggies finish cooking at the same time.
Slice carrots thin. Carrots take longer to soften, so ¼-inch rounds are perfect.
Watch the pan, not the timer. Sweet chili sauce can caramelize quickly, so keep an eye on it.
Line the pan. Foil makes cleanup easy since the sauce gets sticky.
Recipe Variations
I love this dinner as it is, but it’s easy to change up.
Swap in your favorite veggies like bell peppers, green beans, or snap peas.
Use chicken thighs or shrimp instead of chicken breasts, adjusting the cook time as needed.
Finish with sesame seeds and sliced green onions for extra flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months.
Reheat in the oven or microwave until warmed through.
Serving Suggestions
Serve over steamed jasmine rice, brown rice, or noodles to soak up the extra sauce.
Cauliflower rice keeps it lighter, and a simple cucumber salad makes a fresh side.
Recipe FAQs
1. Is sweet chili sauce spicy?
It’s more sweet than spicy, with just a gentle kick.
2. Can I use frozen vegetables?
Yes, but thaw and pat them dry first so they roast instead of steam.
3. Can I use chicken thighs?
Absolutely. Boneless thighs may need a few extra minutes.
4. Can I freeze this?
Yes, for up to 4 months. Thaw in the fridge and reheat.
5. Is this good for meal prep?
Yes! Portion it with rice for easy lunches all week.
You May Also Love
If this sweet chili chicken has you craving more easy, flavorful dinners, here are a few more favorites I think you’ll enjoy. They’re all quick and perfect for weeknights.
- Honey Garlic Chicken Stir Fry – sweet, savory, and packed with veggies.
- Easy Firecracker Ground Chicken – sweet, spicy, and ready in minutes.
- Roasted Broccoli and Carrots – a simple, colorful roasted side.
- Chicken and Broccoli Stir Fry – a classic takeout favorite made at home.
- Grilled Huli Huli Chicken – sweet, smoky, and perfect for summer.
Save a few of these for later, and you’ll always have something delicious to make!
Sweet Chili Roasted Chicken & Vegetables
Ingredients
- 1.25 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 large carrots, sliced into ¼-inch rounds
- 2 to 3 tbsp olive oil
- ½ tsp freshly ground black pepper (or to taste)
- 10 oz sweet chili sauce, divided
Instructions
- Preheat Oven: Set the oven to 425°F (use convection if available).
- Prepare the Pan: Line a baking sheet with aluminum foil for easy cleanup.
- Coat & Season: Spread the chicken and vegetables evenly on the sheet pan. Drizzle with olive oil, sprinkle with black pepper, and toss with ¾ of the sweet chili sauce to coat evenly.
- Bake: Roast for 14-15 minutes, or until the chicken is cooked through and the vegetables are crisp-tender. If using a conventional oven, baking may take 17-18 minutes—keep an eye on the food rather than the timer.
- Finish & Serve: Drizzle the remaining sweet chili sauce over the dish, if desired. Serve immediately.
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Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 4 months and reheat as needed.
