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- 1.5 lbs chicken thighs, boneless and skinless - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup carrots, sliced The star of this dish is the chicken. I prefer thighs because they stay juicy. The broccoli adds a nice crunch and bright color. Red bell pepper offers sweetness, while carrots bring extra texture. - ½ cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil This sauce is where the magic happens. Sweet chili sauce adds a punch of flavor. Soy sauce brings saltiness and depth. The olive oil helps everything stay moist while adding richness. - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste - Sesame seeds for garnish - Chopped green onions for garnish Garlic and ginger give this dish a warm, aromatic base. I always add salt and pepper for balance. Sesame seeds and green onions create a beautiful finish. They also add a nice crunch and fresh flavor. - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper for easy cleanup. - In a bowl, mix the sweet chili sauce, soy sauce, olive oil, minced garlic, and grated ginger together. - Make sure all the sauce ingredients are well combined. - Place the chicken thighs on the baking sheet. Season them with salt and pepper. - Pour half of the sweet chili sauce mixture over the chicken, coating it well. - Add the broccoli florets, sliced red bell pepper, and carrots around the chicken on the baking sheet. - Drizzle the remaining sauce mixture over the vegetables and toss them gently to coat. - Bake in the preheated oven for 25-30 minutes. Check that the chicken is cooked through and the vegetables are tender. - Stir halfway through to ensure even cooking. - Once cooked, remove from the oven and let it rest for a few minutes. - Garnish with sesame seeds and chopped green onions for added flavor. How to ensure tender chicken To get tender chicken, use boneless, skinless thighs. They cook well and stay juicy. Marinate the chicken in the sweet chili sauce mixture for at least 30 minutes. This adds flavor and moisture. When baking, make sure to not overcook the chicken. Use a meat thermometer for best results; it should hit 165°F. Tips for perfectly cooked vegetables Cut your vegetables into even sizes. This helps them cook at the same rate. Place the broccoli, red bell pepper, and carrots around the chicken on the sheet pan. Stir halfway through baking to ensure even cooking. They should be bright and tender, not mushy. Suggestions for additional spices You can add more flavor with simple spices. Try garlic powder or onion powder. A pinch of red pepper flakes can add heat. For a fresh touch, add some lime juice before serving. It brightens the dish and enhances the sweet chili flavor. How to adjust sweetness or heat levels To change the sweetness, add more or less sweet chili sauce. For heat, use more red pepper flakes or a dash of hot sauce. Taste the mixture before pouring it over the chicken. Adjust the sauce to match your taste. Tips for easy cleanup Using parchment paper makes cleanup easy. It prevents sticking and keeps the pan clean. After cooking, let the pan cool down before washing. Soak any stuck food for easier cleaning. Alternatives to parchment paper If you don't have parchment paper, use aluminum foil. It also prevents sticking but may need a light coating of oil. Another option is a silicone baking mat, which is reusable and eco-friendly. {{image_2}} You can easily change the protein in this dish. If you want a plant-based option, try tofu. Tofu absorbs flavors well and gives a nice texture. You might also use shrimp for a seafood twist. Both options work great with the sweet chili sauce. Feel free to swap out the veggies too. You can add snap peas or zucchini for a fresh crunch. Cauliflower also makes a great addition and pairs nicely with the sauce. Just remember to cut the vegetables into similar sizes for even cooking. Making your own sweet chili sauce is fun and simple. To do this, mix sugar, vinegar, and chili flakes in a pot. Heat it until it thickens and cool it before using. Adjust the sweetness to your liking. If you need a low-sodium version, you can use reduced-sodium soy sauce. This change keeps the dish flavorful without too much salt. You can also try coconut aminos for a different taste that is gluten-free. This dish pairs well with rice or quinoa. Both add a nice base to soak up the sauce. You can also serve it with a side of steamed rice noodles for a fun twist. For leftovers, consider making wraps. Use lettuce leaves to wrap the chicken and veggies. This makes a tasty and healthy lunch option. You can also add a bit of the sauce for extra flavor. To keep your Sweet Chili Chicken and Broccoli fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. This way, your meal stays juicy and tasty. You can keep it in the fridge for up to three days. If you want to store it longer, freezing is a great option. Divide the chicken and veggies into portions, then place them in freezer-safe bags. Squeeze out the air to avoid freezer burn. You can store these for up to three months. When it’s time to enjoy your leftovers, the microwave is a quick method. Place the chicken and veggies in a microwave-safe dish. Cover with a damp paper towel to keep moisture. Heat in 30-second intervals until warm. If you want to keep the chicken crispy, use the oven. Preheat it to 350°F. Place the chicken and veggies on a baking sheet and heat for about 10-15 minutes. This method helps maintain flavor and texture. For meal prep, consider making this dish ahead of time. You can cook a double batch on the weekend. Portion it into meal prep containers. Each container can hold one serving, making lunch easy. Add a side of rice or quinoa for a complete meal. Store them in the fridge for quick lunches during the week. This makes healthy eating simple and fun! Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and have less fat. This means they can cook faster. The flavor and texture will be different. Chicken breasts may be drier than thighs if overcooked. Thighs are juicier and more tender, making them a great choice. For best results, watch the cooking time closely if you switch. You can use different sauces if you need a substitute. Some good options are sriracha mixed with honey or a teriyaki sauce. These alternatives can change the flavor a bit. Sriracha adds heat, while honey brings sweetness. Teriyaki sauce is more savory. Adjust the amounts based on your taste. Experimenting can lead to tasty new flavors. You can store leftovers in the fridge for up to four days. Make sure to place them in an airtight container. This helps keep the food fresh. If you want to keep it longer, consider freezing it. Frozen leftovers can last for up to three months. Just remember to reheat them well before serving. This post covered all you need for a tasty sheet pan dinner. We discussed key ingredients like chicken thighs, broccoli, and a sweet chili sauce. You learned how to prepare, mix, and bake with helpful tips for cooking and cleanup. Consider variations for proteins and sauces to suit your taste. Now you have skills to make this dish your own. Enjoy your cooking and share it with friends!

Sweet Chili Chicken Broccoli Sheet Pan

Discover the delicious balance of flavor in this sweet chili chicken and broccoli bliss recipe! With tender chicken thighs, vibrant veggies, and a mouthwatering sweet chili sauce, it's the perfect dish for any night of the week. Effortlessly prepare a meal that’s sure to impress with just a few simple steps. Ready to elevate your dinner game? Click through for the full recipe and transform your mealtime magic today!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

2 cups broccoli florets

1 red bell pepper, sliced

1 cup carrots, sliced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

½ cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon olive oil

Salt and pepper to taste

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a bowl, mix the sweet chili sauce, soy sauce, olive oil, minced garlic, and grated ginger together until combined.

      Place the chicken thighs on the baking sheet and season with salt and pepper. Pour half of the sweet chili sauce mixture over the chicken, ensuring it's coated well.

        Add the broccoli florets, sliced red bell pepper, and carrots around the chicken on the baking sheet. Drizzle the remaining sauce mixture over the vegetables and toss to coat them.

          Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.

            Once cooked, remove from the oven and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions for an extra burst of flavor.

              Prep Time: 10 mins | Total Time: 40 mins | Servings: 4