Sizzling sweet chicken and vegetables is a one-pan meal that isn't overly spicy but does have a kick.  It's a perfect weeknight meal and leftovers are great for lunch the next day. 
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Sizzling Sweet Chicken and Vegetables

Sizzling sweet chicken and vegetables is a one-pan meal that isn't overly spice but does have a kick. It's a perfect weeknight meal and leftovers are great for lunch the next day.
Author: Lisa Kerhin

Ingredients

  • 4 boneless skinless chicken breasts (I love Springer Mountain Farms chicken)
  • 12 oz package fresh green beans rinsed and trimmed
  • 1 medium red onion sliced
  • 2 ½ lbs baby red potatoes rinsed and quartered
  • ½ red bell pepper sliced
  • ½ green bell pepper sliced
  • Salt and pepper to taste

Sizzling Sweet Sauce ingredients:

  • 2 tbsp olive oil
  • ½ cup honey
  • ¼ cup Sriracha Hot Chili Sauce use less if you want it less spicy
  • ¼ cup spicy brown mustard
  • 3 – 4 cloves garlic minced

Instructions

  • Preheat oven to 425 degrees.
  • Whisk together the ingredients for the sauce and set aside.
  • On a large baking sheet, place the green beans, onions, potatoes, and bell peppers; season with salt and pepper. Drizzle ¼ cup of Sizzling Sweet sauce over the vegetables and toss.
  • Season the chicken with salt and pepper and then place on top of vegetables. Brush the tops of the chicken with a bit of the Sizzling Sweet sauce.
  • Bake for 35 minutes, or until the potatoes are tender and the chicken is cooked to an internal temperature of 165-175 degrees.
  • Halfway through the cooking time, drizzle more of the sauce over the potatoes and chicken.
  • Remove from oven and one more time, drizzle the remaining sauce onto the chicken and vegetables. Return to oven for an additional 5 minutes; the sauce will start to brown and sizzle – this is the best part!
  • Once done, remove from oven and let stand a couple of minutes and then enjoy!

Notes

Be sure to keep your potato cuts uniform so that they will all cook evenly in the allotted cooking time.