Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup bell peppers (mixed red, yellow, green)
- 1 medium zucchini, sliced into rounds
- 2 medium carrots, cut into thin strips
- 1/2 cup sweet chili sauce
- 3 garlic cloves, minced
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chicken thighs with olive oil, salt, and pepper.
- Chop the bell peppers, zucchini, and carrots into uniform pieces and add them to the bowl.
- In a separate bowl, mix sweet chili sauce, minced garlic, and lime juice until well combined.
- Pour half of the sauce over the chicken and vegetables; toss to coat evenly.
- Spread everything on the prepared baking sheet and roast for 25-30 minutes or until fully cooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg