Sweet Chili Roasted Chicken and Vegetables

Name: Sweet Chili Roasted Chicken and Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.25 pounds boneless skinless chicken breasts, diced into bite-sized pieces; 3 cups broccoli florets; 3 cups cauliflower florets; 2 large carrots, sliced into 1/4-inch rounds on the bias; 2 to 3 tablespoons olive oil; 1/2 teaspoon freshly ground black pepper, or to taste; 10-ounces sweet chili sauce, or as desired; divided

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Averie Sunshine

chicken sheet pan one pan

Sweet Chili Roasted Chicken and Vegetables

Ingredients

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1.25 pounds boneless skinless chicken breasts, diced into bite-sized pieces3 cups broccoli florets3 cups cauliflower florets2 large carrots, sliced into 1/4-inch rounds on the bias2 to 3 tablespoons olive oil1/2 teaspoon freshly ground black pepper, or to taste10-ounces sweet chili sauce, or as desired; divided

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Instructions

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Step 1

Preheat oven to 425F. If you have a convection oven, use it; if not a conventional oven is fine.

Step 2

Line a sheet pan with aluminum foil for easier cleanup and to it add the chicken, vegetables, evenly drizzle with olive oil, season with pepper, evenly drizzle with 3/4 of the chili sauce, toss with your hands to combine, and roast for about 14-15 minutes, or until chicken is cooked through and vegetables are crisp-tender. If baking in a conventional oven, you may need to bake slightly longer, 17-18 minutes, but watch your food and not the clock.

Step 3

Evenly drizzle with the remaining chili sauce, if desired, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.