I just made this sweet chili chicken and vegetables dish, and it was an absolute hit. It’s one of those recipes that looks impressive but is secretly simple to throw together on a busy weeknight. I love how the sweet and savory sauce perfectly coats the tender chicken and crisp-roasted vegetables.

This sheet pan meal has quickly become a staple in my kitchen because it’s both incredibly delicious and so easy to clean up. You can also enjoy similar hearty flavors in the Jalapeno Popper Pizza Recipe. I know you’re going to love it as much as I do.

Sweet Chili Chicken and Vegetables Recipe

Ingredients

This recipe brings together simple, fresh ingredients to create a vibrant and flavorful meal. Using fresh vegetables is key to achieving the best texture and taste. Here is what you’ll need to get started.

1 1/4 lbs boneless, skinless chicken breasts – Cut them into uniform, bite-sized pieces to ensure they cook evenly alongside the vegetables.
3 cups broccoli florets – For the best results, use fresh broccoli and cut the florets into similar sizes for consistent roasting.
3 cups cauliflower florets – Like the broccoli, fresh cauliflower provides a wonderful texture that holds up well in the oven.
2 carrots – Peel them and slice them into rounds or diagonally; this adds a nice sweetness and a pop of color.
1 tbsp olive oil – A good quality olive oil helps the vegetables and chicken to roast perfectly without sticking.
1/2 tsp black pepper – Freshly ground black pepper will give you the most robust flavor to season the dish.
10 oz sweet chili sauce – This is the star of the show. Choose your favorite brand, as the quality of the sauce will define the final taste.

Note: The quantities listed will generously serve four people. You might also enjoy a sandwich twist like the Chopped Cheese Sandwich Recipe alongside this meal.

Variations

One of the best things about this recipe is its flexibility. You can easily adapt it to suit your tastes or use up whatever you have in the fridge.

Protein Swap: If you’re not in the mood for chicken, this recipe works wonderfully with shrimp or firm tofu. For shrimp, add them in the last 10 minutes of baking. For tofu, press it well and cube it before tossing with the vegetables.
Vegetable Variety: Feel free to swap the vegetables based on what’s in season. Bell peppers (any color), zucchini, red onion, or snap peas are all fantastic additions that add different textures and flavors.
Spice It Up: If you like more heat, add a pinch of red pepper flakes or a dash of sriracha to the sweet chili sauce before pouring it over the dish.
Flavor Boosts: For an extra layer of flavor, consider adding a tablespoon of soy sauce or tamari, a teaspoon of grated fresh ginger, and a clove of minced garlic to the sauce.

Cooking Time

This meal comes together quickly, making it ideal for any night of the week.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

Large Baking Sheet: This is essential for spreading the chicken and vegetables in a single layer to ensure they roast instead of steam.
Large Mixing Bowl: A big bowl makes it easy to toss all the ingredients with oil and pepper without making a mess.
Chef’s Knife: A sharp knife is necessary for safely and efficiently chopping the chicken and vegetables.
Cutting Board: Use a dedicated cutting board for your vegetables and a separate one for the raw chicken to prevent cross-contamination.

How to Make Sweet Chili Chicken and Vegetables

This recipe is incredibly straightforward. Just follow these simple steps for a delicious and satisfying meal that comes together with minimal effort.

Step 1: Preheat and Prepare

First, preheat your oven to 400°F (200°C). While the oven is heating up, wash and chop your broccoli, cauliflower, and carrots. Cut the boneless, skinless chicken breasts into bite-sized pieces, aiming for about 1-inch cubes so they cook at the same rate as the vegetables.

Step 2: Season the Chicken and Vegetables

Place the prepared chicken and vegetables into a large mixing bowl. Drizzle them with olive oil and sprinkle with black pepper. Use your hands or a large spoon to toss everything together until the chicken and vegetables are evenly coated.

Step 3: Arrange and Bake

Spread the coated chicken and vegetables in a single layer on a large baking sheet. It’s important not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. If needed, use two baking sheets to give everything enough space to get nicely browned and tender.

Step 4: First Roast

Place the baking sheet in the preheated oven and bake for 20-25 minutes. During this time, the chicken should cook through and the vegetables should become tender-crisp. You can check the chicken for doneness by cutting into a piece; it should no longer be pink inside.

Step 5: Add the Sauce and Final Bake

Remove the baking sheet from the oven. Pour the sweet chili sauce evenly over the chicken and vegetables. Gently toss everything on the pan to ensure it’s all coated in that delicious sauce.

Step 6: The Final Touch

Return the pan to the oven and bake for another 5-10 minutes. This final bake allows the sauce to heat through, thicken slightly, and caramelize on the chicken and vegetables. Once it’s bubbly and fragrant, your meal is ready to be served.

Additional Tips for Making this Recipe Better

After making this a few times, I’ve picked up some tricks that take it from great to absolutely amazing.

I always make sure my vegetables are completely dry before tossing them with oil. This helps them get that perfect roasted char instead of becoming soggy. A quick spin in a salad spinner or a pat-down with a paper towel does the trick.
Don’t be afraid to let the vegetables and chicken get a little color during the first roast. Those browned bits are where so much flavor lives. If things aren’t browning enough, you can turn on the broiler for the last couple of minutes.
I found that adding a squeeze of fresh lime juice right before serving really brightens up all the flavors. The acidity cuts through the sweetness of the chili sauce and makes the whole dish feel fresher and more vibrant.
Sometimes I double the sauce. I use half for baking as the recipe directs, and I warm the other half in a small saucepan to drizzle over the finished dish or for dipping.

How to Serve Sweet Chili Chicken and Vegetables

This dish is a complete meal on its own, but it also pairs beautifully with a few simple sides. For a heartier meal, serve it over a bed of fluffy white or brown rice to soak up the extra sauce. Quinoa or cauliflower rice are also excellent, lighter alternatives.

For presentation, transfer the chicken and vegetables to a large serving platter. Garnish with a sprinkle of fresh cilantro or thinly sliced green onions for a burst of color and fresh flavor. A handful of sesame seeds also adds a nice visual touch and a subtle, nutty crunch.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this recipe.

Calories: Approximately 450 kcal
Protein: Around 35g
Carbohydrates: Roughly 40g
Fat: About 15g

Make Ahead and Storage

This recipe is great for meal prep and leftovers are just as delicious.

Storing

To store, let the dish cool completely and then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.

Freezing

You can freeze the cooked sweet chili chicken and vegetables, but the texture of the vegetables may soften upon reheating. Store it in a freezer-safe container for up to 2 months.

Reheating

For the best results, reheat leftovers in a skillet over medium heat or on a baking sheet in the oven until warmed through. Microwaving works too, but the vegetables may become softer.

Why You’ll Love This Recipe

There are so many reasons this sweet chili chicken recipe will become a new favorite.

Incredibly Easy: It’s a one-pan meal, which means preparation and cleanup are incredibly simple. Just toss, roast, and serve for a stress-free dinner.
Packed with Flavor: The combination of sweet chili sauce with perfectly roasted chicken and vegetables creates a dynamic and satisfying taste that appeals to almost everyone.
Highly Versatile: You can easily customize it with your favorite vegetables or protein. It’s a great way to clean out your produce drawer at the end of the week.
Perfect for Meal Prep: This dish holds up well in the refrigerator, making it an excellent option for lunches or quick dinners throughout the week. The flavors even meld and deepen overnight.

Ash Tyrrell