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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Definitely will make again.
Really yummy! I doubled the sauce because we like lots.
Do you heat the sauce before drizzling it over the chicken and veggies? Thanks!
No need to heat it!
I thought that maybe that was a typo.
🙂
Have you tried this with coconut aminos instead of soy sauce? I can’t have much sodium, but am so new to coconut aminos. I hear they’re similar?
I just made this coconut aminos and made in a pan instead of baked. Very good. I always replace soy sauce with coconut amino.
I made this recipe tonight and one word DELICIOUS!!
Could you make this with frozen veggies?
I am looking for the nutritional values of this delicious recipe. I also added ginger to is and it was great!!
Just updated the recipe to include the nutritional info. happy you Enjoyed it!
Made this last Night, but replaced the snow peas with edamame. This will become a staple in my house. I may even make the sauce just to Toss in edamame! SO GOOD!
Yum, so happy you enjoyed it! 🙂
Is the Nutritional infO With oR without brown rice?
Amazing! Although i didnt add “1 garlic” as the reciPe states but only added 2 cloves… i thought adding a whole garlic seemed too much. Great recipie though overall. Made it for my mom and i and she said its the most delicious sauce ever!
There is literally no such thing as too much garlic. Always double to triple the garlic.