Sheet Pan Chicken and Vegetables Recipe
Sheet pan chili lime chicken is an easy, beautiful and delicious family favorite. Add them to tacos and burrito bowls for a simple and delicious family meal.
Servings: 6 people
Calories: 113kcal
Ingredients
- 3¼ pounds chicken breasts
- 1 whole yellow bell pepper cut into 1" pieces
- 1 whole orange bell pepper cut into 1" pieces
- 1 whole red onion cut into 1" pieces
- 2 small zucchini cut into 1" pieces
- 3 tablespoons avocado oil
- 2 tablespoons Lawry's Carne Asada Seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 limes for finishing
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, add the diced bell peppers, onion, and zucchini. Drizzle with avocado oil and add the Lawry's seasoning, salt, and pepper. Toss, then spread evenly over a large sheet pan. In the same bowl, add the chicken breasts and sprinkle with a little extra salt and pepper.
- Roast the veggies in the oven for about 15 minutes, then remove from the oven and add the seasoned whole chicken breasts.
- Return to the oven and bake for an additional 25 minutes, or until your chicken reaches an internal temperature of 165 degrees F in the thickest spot.
- Remove from the oven and let the chicken rest for about 5-10 minutes. If you need to, finish crisping your vegetables under the broiler until golden brown. Squeeze fresh lime juice over the top just before serving. Enjoy!
Notes
Storing leftovers: store leftover chicken and veggies in an airtight container in the fridge for up to 3 days.
Reheating: reheat in the microwave or in a small saucepan over medium heat with a little water or stock.
Nutrition
Calories: 113kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Sodium: 7mg | Potassium: 337mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1090IU | Vitamin C: 106.7mg | Calcium: 102mg | Iron: 2.4mg