Sheet Pan Honey Lime Chicken with Roasted Vegetables

• 4 boneless, skinless chicken thighs
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons fresh lime juice (about 1 lime)
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh cilantro, chopped (optional garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray.
2. In a medium bowl, whisk together olive oil, honey, lime juice, minced garlic, chili powder, cumin, salt, and black pepper until well combined.
3. Place the chicken thighs in the bowl and toss to coat evenly with the marinade. Let them sit for 5-10 minutes while preparing the vegetables.
4. On the prepared sheet pan, spread out the sliced bell peppers, zucchini, and red onion in an even layer. Drizzle half of the remaining marinade over the vegetables and toss lightly to coat.
5. Nestle the marinated chicken thighs among the vegetables on the sheet pan. Pour any extra marinade over the chicken to keep it moist and flavorful.
6. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and lightly caramelized.
7. For extra color and texture, switch the oven to broil for the last 3-4 minutes—watching carefully to avoid burning—to crisp up the chicken skin and veggies slightly.
8. Remove from oven, sprinkle with fresh chopped cilantro if using, and serve immediately with warmed rice or crusty bread if desired.

Chef tips

• If you don’t have fresh lime, substitute with 2 tablespoons bottled lime juice or lemon juice for a citrusy tang.
• For a milder dish, reduce chili powder to 1/2 teaspoon or omit if cooking for kids sensitive to spice.
• To make this gluten-free and dairy-free, ensure your honey and spices are pure with no cross-contamination and avoid any bread sides.
• Instead of chicken thighs, skinless chicken breasts can be used but may require slightly less cooking time and can dry out faster, so watch closely.