Description
Spicy sweet chili roasted chicken dances with colorful vegetables in this simple one-pan Mediterranean-inspired meal. Crispy golden edges and juicy chicken promise a delightful dinner you’ll crave again and again.
Ingredients
Scale
Chicken and Poultry:
- 4 chicken breasts
- 2 tbsp olive oil
Vegetables:
- 2 bell peppers, sliced
- 1 large red onion, chopped
- 2 cups broccoli florets
- 1 zucchini, sliced
Sauce and Seasonings:
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and even cooking.
- Whisk together sweet chili sauce, soy sauce, minced garlic, honey, sesame oil, grated ginger, salt, and black pepper in a mixing bowl to create a vibrant, aromatic marinade.
- Toss chicken breasts in olive oil, then generously coat with half of the prepared marinade, ensuring each piece is thoroughly covered.
- Arrange sliced bell peppers, chopped red onion, broccoli florets, and zucchini on the baking sheet, creating a colorful vegetable medley.
- Drizzle remaining marinade over the vegetables, gently tossing to distribute the flavors evenly.
- Place marinated chicken breasts on top of the vegetable mixture, spreading ingredients in a single layer to promote uniform roasting.
- Roast in the preheated oven for 20-25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Garnish with chopped green onions and sprinkle sesame seeds over the dish for added texture and visual appeal.
- Serve hot, directly from the baking sheet for a rustic, family-style presentation.
Notes
- Customize the marinade’s sweetness by adjusting honey and chili sauce ratios to suit personal taste preferences.
- Opt for skinless chicken breasts to reduce fat content and ensure quicker, more even cooking.
- Replace honey with maple syrup for a vegan-friendly alternative that maintains similar caramelization and sweetness.
- Cut vegetables into similar-sized pieces to guarantee uniform roasting and prevent uneven cooking textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg