Sheet-Pan Chicken and Veggies with Lime
This simple yet flavorful dish is perfect for weeknight dinners! Featuring chicken, peppers, onions and lime, this zesty recipe is great on its own—or, it can be repurposed into a quinoa burrito bowl or quesadilla.
6 Serving(s)
Ingredients
- 6 boneless, skinless chicken thighs
- 3 tsp. minced garlic
- 1/2 tsp. cumin
- 1/2 bunch fresh cilantro, chopped, plus more for garnish
- 1 lime, zested and juiced (about 2 tbsp. juice)
- 1 tbsp. olive oil
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 small red onion, chopped
Instructions
- In a large zip-top plastic bag, add chicken, garlic, cumin, cilantro and lime zest and juice. Seal bag and turn to coat. Refrigerate at least 30 minutes or up to 8 hours.
- When ready to bake, preheat oven to 400 degrees. Coat a large sheet pan with cooking spray.
- Meanwhile, in a large bowl, lightly toss vegetables with oil. Season with salt and black pepper, if desired.
- Discarding marinade, transfer chicken to prepared sheet pan and add vegetables; roast until chicken’s internal temperature reaches 165 degrees, 20–25 minutes. Serve immediately, garnished with cilantro.
Purposefully Re-Purpose
Serve with quinoa or brown rice one night, and then make into a quesadilla the next.
Nutrition Facts
240 Calories Per ServingFat: 13gSaturated Fat: 3gCholesterol: 72mgSodium: 81mgCarbohydrates: 7gFiber: 2gSugars: 3gProtein: 24gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe