Garlic Lime Sheet Pan Chicken and Veggies


Hey friends! Happy Friday! Hope you’ve had a great week. We’re heading into the weekend with hopes of a little productivity and rest. Perfect combo for a great weekend right?

I wanted to hop on real quick and share this awesome recipe we’ve been loving in our house lately. Full of nutritious veggies and filling chicken, it’s hard to go wrong here. One of my favorite things about this recipe, is that it can be cooked several different ways and you can use whatever veggies you have on hand. I love recipes that can be adapted to different lifestyles and preferences.

You mix all the marinade ingredients, and soak the chicken thighs, zucchini, bell pepper, and red onion in it for 30 minutes – 2 hours. I wouldn’t marinade it any longer than that, as the acidity in the lime juice can actually start cooking the chicken. Toss your sweet potato with olive oil (enough to coat) and 1/2 teaspoon salt. Arrange the sweet potato on baking sheet and bake for 10-15 minutes. Add pepper, zucchini, red onion, and chicken to pan.

Continue baking 20-25 minutes, until chicken is cooked through and vegetables are tender.

Serve chicken and vegetables topped with avocado and cilantro. That’s it! So easy. I usually cook some rice to go with it as well as it’s a nice filler and can help stretch the meal out a bit more.

You can barbecue the chicken instead of bake it, or pan fry it if you prefer. You can use russet potatoes instead of sweet, and add asparagus, broccoli, carrots, or whatever other veggies you have on hand. I love the versatility in this recipe!

Let me know if you try it!

Print Recipe
Garlic Lime Sheet Pan Chicken & Veggies
Enjoy this versatile and delicious meal that will taste good with any protein or any kind of vegetables you have on hand!
Course Main Dish
Prep Time 10 minutes
Cook Time 40-45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 40-45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix together 2 tablespoons oil, lime juice, garlic, 1 teaspoon salt and pepper. Toss in chicken, bell pepper, and zucchini. Set aside for 30 minutes - 1 hour.
  3. Toss sweet potato with 1 tablespoon oil and remaining 1/2 teaspoon salt. Arrange on rimmed baking sheet. Bake 10 minutes.
  4. Add bell pepper, zucchini, and chicken to sweet potato pan. Discard marinade.
  5. Continue baking 20-25 minutes, until chicken is finished cooked (internal temp 165) and vegetables are tender.
  6. Serve chicken and vegetables topped with avocado and cilantro. (and rice on the side if you prefer)

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