Chicken and veggies coated with a sticky sweet chili garlic glaze and baked on a sheet pan. This healthy take on sweet chili chicken is loaded with flavor and great for meal-prep!
Sheet pan meals are great when you’re cooking for a large family or don’t have a lot of time to babysit the dish. They’re as easy as placing all the ingredients on a sheet pan and popping in the oven. I make sheet pan meals all the time and this sweet chili chicken and veggies is great if you’re craving take-out. It’s quick, flavor-pack and a much healthier alternative.
The chicken and veggies are coated in a sweet chili, garlic, and soy sauce and baked all in one pan. Serve with a side of brown rice or noodles or prepare them in meal-prep containers and enjoy the dish at work!
Healthy Sweet Chili Chicken & Veggies
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 cups broccoli florets
- 1 bell pepper chopped
- 1 cup snap peas
- For the sauce:
- 1/4 cup soy sauce
- 1 ⁄4 cup sweet chili sauce Mae Ploy
- 1 tablespoon sriracha optional
- 1 garlic minced
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds optional
Preheat oven to 425 degrees F.
Prepare sauce: In a small bowl, whisk heat soy sauce, sweet chili sauce, sriracha garlic, cornstarch and sesame seeds.
Spread chicken and chopped veggies on a baking sheet. Drizzle the sauce over the chicken and toss to combine. Bake in the oven for about 20 minutes or until cooked through.
Serve with brown rice or noodles or divide into 4 meal-prep containers along with 1/2- 1 cup of brown rice in each container.