A quick, flavorful, and healthy one-pan meal ready in just 20 minutes! Juicy chicken and crisp-tender veggies are tossed in a sweet and slightly spicy chili sauce, making this dish perfect for busy weeknights.
- 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
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.
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.