Description
A delicious roasted chicken and vegetable dish that’s simple to prepare and packed with flavor.
Ingredients
Scale
- 1 pound 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)
Instructions
- Preheat oven to 425F. If you have a convection oven, use it; if not, a conventional oven is fine.
- Line a sheet pan with aluminum foil for easier cleanup and add the chicken and vegetables.
- Evenly drizzle with olive oil, season with pepper, and 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.
- Evenly drizzle with the remaining chili sauce, if desired, and serve immediately.
Notes
- Adjust the amount of sweet chili sauce according to your taste preference.
- Feel free to substitute other vegetables as desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg