Love sweet chilli sauce? Make this sweet chilli chicken sheet pan dinner – sweet, flavorful, yummy, and full of greens! Gluten-free and dairy-free.
A sheet pan full of flavor is coming your way! Full of chilli, lime, ginger, and garlic, this chicken dish will be a winner.
One pan, minimal washing up, and quick to prepare, it’s a dish that will tick many boxes for you.
This Sweet Chilli Sheet Pan dinner is going to boost your weekday dinner with excitement, too, just by using a few ‘full flavor’ ingredients.
Nutty sesame seeds, fresh cilantro, and juicy lime are a great combination with chicken, so grab a sheet pan and prepare for some taste!
Ingredients for the Sheet Pan Dinner
Chicken breasts – Choose organic/free-range if you can, as these chicken breasts have so much more flavor. They also provide more nutrition.
Broccoli florets – You could, of course, use another veggie here, like cauliflower or cabbage wedges, but broccoli is great!
Red bell peppers – Choose bright and juicy red ones, but you could use orange, yellow, or even green if you wish.
Sesame seeds – Sesame seeds are a great source of Vitamin E and pair well with chilli and ginger. However, you could use black sesame seeds for a change.
Cilantro leaves – Fresh and zesty, these leaves are perfect with chilli. If you aren’t a fan, you could use fresh parsley instead.
Lime – Keep your citrus fruits out of the fridge to make them easier to juice. You’ll need wedges of lime and juice for this recipe, so get 2 juicy ones!
Ingredients for the Sauce
Sesame oil – This is a strong, nutty addition to any sauce. You don’t need much – keep in a dark cupboard to extend its shelf life.
Sweet chilli sauce – There are many varieties to choose out there but try and find one that isn’t loaded with refined sugar. You want a good balance of sweetness and chilli.
Lime – Give this a good roll on the worktop to start releasing the juice – you will get a better yield.
Garlic – You could use black, smoked, or regular garlic here; they would all taste great.
Ginger – This is the perfect addition to the other flavors here. It makes grating ginger root easy, with no need to peel beforehand.
How to Make Sweet Chilli Chicken Sheet Pan Dinner
Mix together the sesame oil, sweet chilli sauce, lime juice, minced garlic, and grated ginger in a small bowl. Stir well.
Preheat the oven to 400F and oil your baking sheet. This will ensure your ingredients won’t stick later.
Add the chicken breast cubes and cover with 1/3 cup of the sauce you have just made in a separate bowl.
Stir the chicken well to coat it thoroughly.
Add the chicken to the baking sheet and add the broccoli and bell peppers, so they are all in one layer.
Drizzle the remaining sauce all over the veggies.
Bake in the oven for 15 minutes.
When cooked, remove from the oven and sprinkle over the sesame seeds and cilantro leaves.
Place the lime wedges on top.
What Sweet Chilli Sauce Should You Use?
Sweet chilli sauce can be loaded with sugar, so be careful which brand you use.
Typically, this sauce is made from red chilli peppers, rice wine vinegar, sometimes garlic, sometimes fish sauce, and then a sweetening ingredient, like refined sugar or honey. Try and use honey or naturally sweetened sauces if you are trying to cut down on sugar.
If you are stuck for a sweet chilli sauce, try mixing a hot sauce with honey, you may still get a good balance of flavor for this dish.
Other Vegetables You Can Use
You can add a number of other vegetables here, which would be great to bake alongside the chicken breast.
Cauliflower would be an easy switch to make for the broccoli and still provide lots of super nutrition!
How about a selection of baby vegetables, like carrot, mangetout, and sweetcorn?
Sweet chilli sauce goes well with irony dark green vegetables, so how about adding some wedges of cabbage? You could use kale, too but give the chicken a 5-minute head start in the oven first.
Courgettes or eggplant would be tasty switches to make, and they both go well with the bell pepper.
You could add small cubes of sweet potato but make sure they are small so that you can get everything cooked at the same time.
A selection of different mushrooms would be a delicious addition to the bell pepper and would provide lots of helpful Vitamin D to the dish.
Can I Make This Ahead?
Yes, absolutely! The longer your chicken breast marinades, the tastier it will be!
Prepare your vegetables and pack them into a container up to 24 hours ahead. Mix your chicken with the sauce and leave in a glass bowl, covered in the fridge for up to 24 hours. When you are ready to cook, oil the sheet pan as indicated and bake, bake, bake!
You could keep this in the fridge if you have leftovers too. Heat up thoroughly and use within 2-3 days.
Other Recipes You May Like
- 30 Healthy Meal Prep Ideas
- 21 Sheet Pan Dinners
- Sheet Pan Chicken with Cauliflower
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- 21 High Protein Meal Prep Recipes
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- 4 chicken breasts (cubed into 1-inch pieces)
- 4 cups broccoli florets
- 2 red bell peppers (diced)
- 2 tsp sesame seeds
- 1/2 cup cilantro leaves
- 1 lime (sliced into 4 wedges)
- 2 tbsp sesame oil
- 3 tbsp sweet chilli sauce
- 2 tbsp fresh lime juice
- 2 cloves garlic (minced)
- 1/2 tsp ginger (grated)
- In a small bowl, mix all the sauce ingredients.
- Preheat the oven to 400F. Oil your baking sheet.
- In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
- Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
- Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.
Nutrition Information:Yield: 4 plates Serving Size: 1 plate
Amount Per Serving: Calories: 483Total Fat: 15gSaturated Fat: 2.6gTrans Fat: 0gUnsaturated Fat: 9.1gCholesterol: 199mgSodium: 160mgCarbohydrates: 21gNet Carbohydrates: 16.8gFiber: 4.2gSugar: 9.6gProtein: 65g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.