1-Arrange the coated chicken on one half of the baking sheet and drizzle it with 2 tablespoons of olive oil.

2-Toss the 1 cup broccoli florets, 2 sliced bell peppers, and 2 sliced shallots with the remaining 2 tablespoons of olive oil, then spread them on the other half of the sheet.

3-Bake everything for 15 minutes until the chicken starts to crisp and the veggies soften.

4-Reduce the oven temperature to 400°F while you prepare the sauce.

5-In a saucepan, combine 1 cup sweet chili sauce, 1/3 cup soy sauce, 1/2 cup apple juice, 1/4 cup rice vinegar, 1 tablespoon ketchup, 1 tablespoon peanut butter, 1 sliced jalapeño, and 2 minced garlic cloves. Bring this to a boil over medium-high heat and let it cook for 5 to 8 minutes until it thickens and reduces by about one-third.

6-Pour half the sauce over the chicken and toss to coat, then use the rest on the vegetables. Pop the sheet back in the oven for 3 more minutes to let the sauce cling perfectly, but keep an eye on it to avoid burning.

7-Serve the chicken and veggies over steamed rice, topped with fresh cilantro for a burst of color and flavor.