Sheet-Pan Sweet Chili Chicken with Roasted Broccoli & Red Bell Pepper
This easy, gluten-free sheet-pan dinner features juicy chicken breasts glazed with sweet chili sauce, paired with perfectly roasted broccoli and red bell pepper. It’s a vibrant, family-friendly meal ready in under 30 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 2 large red bell pepper, sliced
- 0.5 cup gluten-free sweet chili sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FArrange chicken breasts on one side of the pan and brush each with sweet chili sauce.
⏱️ 2 minutesToss broccoli florets and red bell pepper slices with olive oil, garlic powder, salt, and black pepper. Spread evenly on the other side of the pan.
⏱️ 3 minutesRoast everything in the oven for 18-20 minutes, until chicken is cooked through (internal temperature 165°F) and veggies are tender.
⏱️ 20 minutes 🌡️ 425°FGarnish with chopped cilantro before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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