Sweet & Spicy Chili Chicken & Vegetables

Easy + Healthy One-Pan Dinner Recipes:

Sweet & Spicy Chili Chicken & Vegetables

Ingredients: Makes 4-6 servings

For the Chicken:

• 4 boneless, skinless chicken breast (or plant-based alternative like tofu), thinly sliced

• 1 tbsp olive oil

• 1/2 tsp smoked paprika

• 1/2 tsp Badia Orange Pepper

• 1/2 tsp granulated garlic or garlic powder

• 1/2 tsp Weber All Purpose Seasoning

  
  

For the Vegetables:

• 1 red bell pepper, cut into wedges

• 1 green bell pepper, cut into wedges

• 1 yellow bell pepper, cut into wedges

• 1 small red onion, cut into wedges

  
  

For the Sweet & Spicy Chili Sauce:

• 1 tbsp Coconut Aminos or low-sodium soy sauce

• 1 tbsp Hoisin Sauce

• 1 tbsp hot honey (or agave syrup for a vegan option)

• 1/3 cup Sweet & Spicy chili sauce 

• 2 tbsp water

  
  

Cooking Instructions:

1. Marinate the Chicken:

   Cut chicken breast into thin slices. Season chicken with combined seasonings. Cover and marinate for at least 30 minutes, or overnight for deeper flavor.

   
   

2. Prepare the Vegetables:

   Cut vegetables into wedges. Set aside. This recipe is versatile, allowing you to add any additional vegetables you prefer such as broccoli florets or pineapple chunks.

   
   

3. Cook the Chicken:

   Heat a skillet over medium-high heat. Remove the chicken from the marinade and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet.

   
   

4. Roast the Vegetables:

   While the chicken rests, add the vegetables to skillet. Saute until vegetables are tender but still firm. Add the chicken. Mix well. Add the sauce. Stir. Cover and allow sauce to thicken.

   
   

5. Serve:

   Plate the chicken and vegetables with Basmati rice. Garnish with fresh green onion or sesame seeds if desired. Serve with side salad to add additional vegetables to dinner.

Nutrition Facts:

Calories: 296 | Fat: 8g | Fiber: 2g | Carbs: 22g | Protein: 32g | Sugar: 18g