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- 4 boneless, skinless chicken thighs - 1 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 zucchini, sliced into half-moons - 1 cup fresh broccoli florets - 3 cloves garlic, finely minced - 1 teaspoon freshly grated ginger - Salt and freshly cracked pepper to taste - Sesame seeds for garnish - Fresh cilantro leaves for garnish This dish shines because of its balance of flavors. The chicken thighs, coated in sweet chili sauce, become tender and juicy. The sauce offers a sweet kick, perfect for a family dinner. The soy sauce adds a hint of salt, while sesame oil gives a nutty taste. The vegetables add color and crunch. Red and yellow bell peppers make it vibrant. Zucchini and broccoli bring in nutrients and texture. Garlic and ginger add depth, making each bite exciting. Seasoning is simple yet effective. A sprinkle of salt and cracked pepper enhances the natural flavors. Finally, don't skip the garnish! Sesame seeds and cilantro elevate the dish, making it look gorgeous on the table. You can find more details in the Full Recipe. - Preheat your oven to 400°F (200°C). This step is key for perfect cooking. - In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, garlic, and ginger. This blend will add bold flavor to your chicken. - Coat the chicken thighs in the marinade. Let them soak for at least 15 minutes. The longer they sit, the more flavor they get. - Toss the vegetables with a bit of olive oil, salt, and pepper. This simple mix makes them tasty and bright. - Line a sheet pan with parchment paper for easy cleanup. - Place the chicken on one side. Arrange the seasoned vegetables on the other side. This keeps everything organized. - Drizzle any leftover marinade over the chicken and vegetables. This adds extra flavor while they bake. - Bake for 25-30 minutes. Check that the chicken reaches 165°F (74°C). This means it’s safe to eat. - Broil for 3-5 minutes at the end. This gives a nice caramelization. - Garnish the dish with sesame seeds and fresh cilantro before serving. This adds a pop of color and flavor. For full details, visit the Full Recipe. For the best flavor, marinate your chicken for at least 15 minutes. If you have time, let it soak for up to an hour. This helps the chicken absorb all the tasty sauces. The sweet chili sauce adds a nice kick, while the soy sauce and sesame oil bring out rich, savory notes. To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the chicken. It should be white inside, with no pink. When broiling, watch your chicken closely. Broiling adds a nice crisp to the skin, but it can burn quickly. Keep the oven door slightly open to let heat escape. This helps prevent burning while still browning the chicken. For an eye-catching finish, serve the chicken and veggies on a large platter. Drizzle any leftover sauce from the pan over the dish. Top it off with a sprinkle of sesame seeds and fresh cilantro. This adds color and makes your meal look fancy. Consider serving alongside some fluffy rice or quinoa for a complete meal. {{image_4}} You can switch the chicken for other proteins. Tofu is a great option for a vegetarian meal. Use firm tofu and press it to remove extra water. Cut into cubes and marinate just like the chicken. Shrimp is another tasty choice. Use peeled and deveined shrimp. They cook fast, so adjust the baking time to about 10-15 minutes. Both options still soak up that sweet chili flavor. Feel free to mix in different vegetables. Carrots add a nice crunch and sweetness. Snap peas bring a fresh taste and bright color. You can also use asparagus or green beans. Just chop them to a similar size for even cooking. These swaps keep the dish colorful and nutritious. Adjust the sauce to fit your taste. If you like heat, add red pepper flakes or sriracha to the marinade. For a sweeter taste, increase the sweet chili sauce. You can balance it with a bit of lime juice for a zesty kick. Customize the flavor to make it your own! For the complete recipe, check out the Full Recipe section. After cooking, let the sheet pan sweet chili chicken cool down. Place the chicken and veggies in an airtight container. Make sure to store it in the fridge within two hours of cooking. This way, it stays fresh and safe to eat. The dish can last up to three days in the fridge. When you're ready to eat, just take it out and reheat. Reheating the sweet chili chicken is easy. You can use the oven or microwave. For the oven, set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. If you're in a hurry, use the microwave. Heat in 30-second bursts, checking often to avoid overcooking. Both methods keep the flavors intact. If you have leftovers, freezing is a great option. First, let the chicken and veggies cool completely. Then, store them in a freezer-safe container. Make sure to press out any air before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for a tasty meal again. This method helps keep the flavors fresh. Enjoy every bite! Sheet pan chicken recipes are simple and quick. You mix and toss everything in one pan. This saves time on prep. You also have less cleanup. Just line the pan with parchment paper, and you’re set. After cooking, you wipe down the pan, and that’s it! Yes, you can prepare this dish ahead. Marinate the chicken the night before. Store it in the fridge for great flavor. You can also chop the veggies in advance. Just keep them in an airtight container. This makes dinner quick on busy nights. The chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check the thickest part. Look for clear juices when you cut into it. If the juices run pink, it needs more cooking. Always double-check to keep your meal safe. You can make this recipe healthier by swapping some ingredients. Use skinless chicken breast instead of thighs for fewer calories. You can also use low-sodium soy sauce. Add more veggies to increase fiber and nutrients. These changes keep the flavor while lightening the dish. This dish pairs well with many sides. Serve it with brown rice or quinoa for a hearty option. Steamed rice absorbs the sweet chili sauce nicely. You can also add a fresh salad for crunch. Roasted sweet potatoes make a great addition too. Choose sides that you and your family love! This recipe brings together simple ingredients for a tasty sheet pan meal. You learned how to prepare chicken and vegetables with sweet chili sauce for great flavor. Remember to marinate the chicken well and check its doneness. Feel free to swap ingredients to suit your taste. Enjoy this fun and easy meal with family or friends. Cooking should be easy and enjoyable, and this dish is just that.

Sheet Pan Sweet Chili Chicken

Savor the flavors of Sheet Pan Sweet Chili Chicken Delight! This easy recipe combines marinated chicken thighs with vibrant vegetables for a one-pan meal that's bursting with color and taste. In just 45 minutes, you can create a delicious dish that's perfect for busy weeknights. Ready to impress your family with this delightful meal?
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 zucchini, sliced into half-moons

1 cup fresh broccoli florets

3 cloves garlic, finely minced

1 teaspoon freshly grated ginger

Salt and freshly cracked pepper to taste

Sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's ready for roasting.

    In a large mixing bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger until well blended. This will serve as a flavorful marinade.

      Add the chicken thighs to the bowl, ensuring they are completely coated in the marinade. For optimal flavor, let the chicken marinate for at least 15 minutes or refrigerate for up to an hour.

        While the chicken is soaking in the flavor, prepare the vegetables. In another bowl, toss the sliced red and yellow bell peppers, zucchini halves, and broccoli florets with a drizzle of olive oil, and sprinkle with salt and pepper to taste.

          Carefully line a large sheet pan with parchment paper to simplify the cleanup process later.

            Once the chicken is marinated, place the chicken thighs on one side of the prepared sheet pan. Arrange the seasoned vegetables alongside the chicken on the opposite side.

              Drizzle any remaining marinade over both the chicken and vegetables to impart even more delicious flavor as they roast.

                Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).

                  For an added caramelization and crispy texture, switch the oven to broil for the last 3-5 minutes, keeping a close eye to prevent burning.

                    When finished, remove the pan from the oven and allow the chicken to rest for a few minutes. Before serving, garnish with a sprinkle of sesame seeds and fresh cilantro for a vibrant finish.

                      Prep Time: 15 min | Total Time: 45 min | Servings: 4

                        - Presentation Tips: Serve the chicken and vegetables artfully arranged on a large platter, drizzled with any leftover sauce from the pan, and topped with extra sesame seeds and cilantro for a burst of color.