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- 1.5 lbs chicken thighs, boneless and skinless - 4 cups broccoli florets - 1 red bell pepper, sliced - 1 cup carrot, sliced - 1/3 cup sweet chili sauce - 2 tablespoons soy sauce - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - Sesame seeds for garnish This dish shines with juicy chicken thighs, bright broccoli, sweet peppers, and carrots. Each ingredient plays a role in the taste and health of this meal. The chicken thighs are tender and soak up the marinade well. Broccoli adds crunch and nutrients. Red bell pepper brings color and sweetness. Carrots add a slight earthiness. The marinade combines sweet chili sauce, soy sauce, and olive oil. Garlic and ginger powders enhance the flavor. This mix gives the chicken its sweet and savory notes. Don’t forget the salt and pepper! They bring out the taste of each ingredient. Lastly, sprinkle sesame seeds on top for a nice crunch. These ingredients create a delicious and healthy meal. You can enjoy the flavors together in just one pan! To start, you need to mix the marinade. In a large bowl, combine: - 1/3 cup sweet chili sauce - 2 tablespoons soy sauce - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste Stir the ingredients until they blend well. This marinade gives the chicken a sweet and spicy kick. Next, add the 1.5 lbs of boneless, skinless chicken thighs to the bowl. Make sure every piece is coated in the marinade. Cover the bowl and let it sit for at least 15 minutes. This step lets the flavors soak in, making the chicken tasty and juicy. Once the chicken is marinated, it’s time to assemble the dish. Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the marinated chicken in the center. Now, surround the chicken with 4 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of sliced carrots. This colorful mix adds nutrition and crunch. Drizzle a bit more olive oil over the vegetables. Then, sprinkle salt and pepper on top. Toss the veggies gently to coat them with oil and seasoning. This step ensures every bite is flavorful. Place the sheet pan in the preheated oven. Bake everything for 25-30 minutes. Keep an eye on the chicken. You want it to reach an internal temperature of 165°F. This means it is fully cooked. Once done, take the sheet pan out of the oven. Let the dish rest for 5 minutes. This rest time helps the juices settle. Finally, sprinkle sesame seeds over the meal for a nice finish. You now have a delicious meal ready to serve! Duration for maximum flavor Marinate the chicken for at least 15 minutes. For deeper flavor, try 30 minutes or more. This allows the sweet chili sauce and soy sauce to soak in well. If you have time, marinating overnight works great. How to avoid drying out the chicken Keep the chicken thighs in the marinade. This helps lock in moisture. Avoid overcooking by checking the internal temperature. It should reach 165°F. Using thighs instead of breasts also helps, as they stay juicy. Ideal sizes for even cooking Cut the broccoli florets into similar sizes. Aim for pieces about 1 to 2 inches. Slice the red bell pepper and carrots thinly. This ensures all the veggies cook at the same rate. Seasonal vegetable substitutions You can switch out the broccoli or carrots for other seasonal veggies. Try green beans in spring or butternut squash in fall. This keeps the dish fresh and exciting all year round. Presentation tips Serve the chicken and veggies right from the sheet pan. This gives a rustic look. For a nicer touch, sprinkle sesame seeds on top before serving. It adds color and crunch. Pairing options (rice, noodles, etc.) Pair this dish with rice or noodles. They soak up the sauce well. For a healthier option, serve it with quinoa. This adds protein and a nutty flavor to the meal. {{image_2}} You can swap the chicken thighs for tofu or shrimp. Tofu gives a nice, meaty texture and works well with the sauce. Use firm tofu for the best results. Just press it to remove excess water, then cut it into cubes. For shrimp, make sure to use large, peeled shrimp. Keep in mind that cooking times differ: - Tofu: Bake for about 20-25 minutes. - Shrimp: Bake for about 15-18 minutes until they turn pink. Feel free to use homemade sweet chili sauce if you want to customize the flavor. It’s simple and can be spiced up. You could add more heat with chili flakes or a splash of sriracha. For a tangy twist, mix in lime juice or rice vinegar. Each variation gives a fresh take on the dish, making it fun to experiment. You can boost nutrition by adding more veggies. Zucchini, bell peppers, or snap peas work well in this dish. Try using seasonal produce, too. In summer, add fresh corn or cherry tomatoes. In fall, consider butternut squash or Brussels sprouts. Mixing different vegetables not only adds color but also brings new flavors to your meal. To store leftovers, let the dish cool first. Place the chicken and veggies in a container. Use an airtight container for best results. This keeps flavors locked in. For freezing, make sure the dish is cool. Place portions in freezer-safe bags. Squeeze out as much air as you can. This helps avoid freezer burn. When you want to enjoy it, take out a portion. Let it thaw in the fridge overnight. Reheat in the oven at 350°F until hot. You can add a splash of water to keep it moist. In the fridge, this dish stays good for about three days. Check for any off smells or changes in color. These are signs of spoilage. If you see any, it's best to toss it out. Marinating the chicken is key to tenderness. Marinating adds flavor and moisture. For this recipe, I use a mix of sweet chili sauce, soy sauce, olive oil, garlic powder, and ginger powder. These flavors soak into the chicken. I recommend marinating for at least 15 minutes. If you have more time, try marinating for an hour. The longer, the better! This step makes a big difference in taste and texture. Yes, you can use frozen chicken, but you need to adjust the cooking time. When using frozen chicken, increase the baking time by about 10 to 15 minutes. Make sure you check the internal temperature. It should reach 165°F for safety. Also, thawing the chicken in the fridge overnight helps it cook evenly. If you forget to thaw, just add more time in the oven. This dish pairs well with many sides. Rice is a great choice. It soaks up the sauce nicely. You can also serve it with noodles for a fun twist. Adding a fresh salad can balance the meal too. Try a simple cucumber salad or coleslaw. These sides complement the sweet chili flavors. They add a nice crunch and freshness to your plate. This blog post covered a delicious sheet-pan meal. We discussed the main ingredients, like chicken thighs and broccoli, and created a tasty marinade. You learned how to prepare, assemble, and bake the dish for great flavor. I shared tips for marinating and storing leftovers, too. In summary, feel free to experiment with proteins and veggies. This recipe offers many ways to enjoy fresh tastes. Enjoy cooking and sharing this simple yet tasty dish with your loved ones!

Sheet-Pan Sweet Chili Chicken & Broccoli

Looking for a delicious and easy dinner idea? Try this Sheet-Pan Sweet Chili Chicken & Broccoli recipe! With tender chicken thighs and vibrant veggies tossed in a savory sweet chili sauce, it’s perfect for busy weeknights. Just marinate, bake, and enjoy a wholesome meal in under an hour. Click to discover the full recipe and impress your family with this flavorful dish tonight!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

4 cups broccoli florets

1 red bell pepper, sliced

1 cup carrot, sliced

1/3 cup sweet chili sauce

2 tablespoons soy sauce

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, mix the sweet chili sauce, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper.

      Add the chicken thighs to the bowl, making sure they are well coated in the marinade. Allow them to marinate for at least 15 minutes.

        On a large baking sheet, arrange the marinated chicken in the center. Surround the chicken with broccoli florets, sliced red bell pepper, and carrot slices.

          Drizzle a little extra olive oil over the vegetables and season with salt and pepper. Toss the vegetables to spread the oil and seasonings evenly.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

              Remove from the oven and let it rest for 5 minutes. Sprinkle sesame seeds over the dish before serving.

                Serve the chicken and vegetables directly from the sheet pan for a rustic presentation, or plate them onto individual dishes with a drizzle of any remaining pan juices.

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