Honey Lime Cilantro Chicken Sheet Pan Dinner

Dinner can’t get any easier or tastier. This one pan dinner pairs the most delicious honey lime cilantro chicken with perfectly roasted potatoes and carrots and is served with extra dipping sauce on the side!

Honey Lime Cilantro Chicken Sheet Pan Dinner

Okay, let’s start by saying, I LOVE CILANTRO! I never really knew I loved cilantro until probably a few months ago. I just never really gave it much thought or cooked with it much until more recently, which is when I came to this realization. So if you were like me, and just never really gave it a chance to shine, now is the time. Please, for the love of god, make this dinner! It’s soo good!

Honey Lime Cilantro Chicken Sheet Pan Dinner

I realize some of you think that cilantro tastes like soap, so in that case, this dinner probably isn’t for you. Or you could eliminate the cilantro from the sauce, and turn it into just honey lime chicken. And I’m sorry your taste buds let you down 😉

Honey Lime Cilantro Chicken Sheet Pan Dinner

This dinner is perfect for a busy weeknight or weekend because it’s quick to make and even easier to clean up – hello, one pan! Although this recipe is quick to make, I recommend that you take the time to marinate your chicken the night before you plan to make it because it just gives the chicken time to soak up all the goodness. If you forget or don’t have time, no biggy because the recipe calls for drizzling the chicken and veggies with the sauce before baking and there is even enough sauce to serve on the side for dipping!

Honey Lime Cilantro Chicken Sheet Pan Dinner

And speak of chicken… last weekend, we celebrated my cousin Paul’s birthday, and he smoked the most beautiful chicken along with pork butt, pork ribs, bacon wrapped jalapeño poppers and sweet corn. The man is a god. He built his very own smoker out of an old gas barrel! And you guys, the bacon wrapped jalapeño poppers were the BEST I’VE EVER HAD. A grill doesn’t have squat on a smoker. Just saying. Even my dad who doesn’t like any amount of spicy foods ate like 4 of these poppers because they were that good.

And if you’re looking for more easy, healthy and delicious recipes, check out my Jamaican Jerk Chicken with Grilled Pineapple Salsa and Grilled Sweet Chili Salmon Foil Packs.

Smoked meat

Honey Lime Cilantro Chicken Sheet Pan Dinner

Prep

Cook

Total

Yield 4 Servings

Dinner can’t get any easier or tastier. This one pan dinner pairs the most delicious honey lime cilantro chicken with perfectly roasted potatoes and carrots and is served with extra dipping sauce on the side!

Ingredients

To make the marinade/sauce:

  • 1/3 cup lime juice
  • 1/2 cup honey
  • 4 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic, pressed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro, finely chopped

Other ingredients:

  • 4 chicken breasts
  • 5 large carrots
  • 1 pound petite yellow potatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed
  • Salt, to taste
  • Pepper, to taste
  • Cilantro, finely chopped for garnishing (optional)
  • Lime wedges for garnishing (optional)

Instructions

  1. In a large bowl, combine lime juice, honey, soy sauce, olive oil, pressed garlic, onion powder, red pepper flakes, black pepper and cilantro; stir well. Reserve ½ a cup of sauce, and store in refrigerator in a sealed container. Use remaining sauce to marinate chicken breasts for at least 3 hours or preferably overnight.
  2. Preheat oven to 400 degrees F. Cut carrots in thirds, and then slice vertically. Place carrots and petite potatoes on large sheet pan and drizzle with olive oil and season with pressed garlic, salt and pepper. Use your hands to toss everything together until coated. Place marinated chicken breasts between vegetables on sheet pan. Drizzle chicken and vegetables with the sauce that was used to marinate the chicken (not the sauce you reserved).
  3. Bake for 20 minutes at 400 degrees F then move sheet pan to second from top rack in the oven and broil on low for 7-10 minutes until vegetables are tender and slightly crispy and chicken is no longer pink inside. Be sure to keep an eye on the chicken and vegetables while broiling as they can burn easily. If you think they are crisping to fast, move sheet pan to middle rack.
  4. While chicken and vegetables are cooking, pour the ½ cup of reserved sauce into a small saucepan. In a small dish, stir together 1 teaspoon of cornstarch and 1 tablespoon of cold water until dissolved; whisk cornstarch slurry into sauce in pan. Over medium heat, cook sauce, stirring continuously, until bubbly and slightly thickened, about 3-5 minutes.
  5. Once chicken and vegetables are done, garnish with cilantro and fresh squeezed lime juice. Drizzle sauce on chicken and vegetables or place sauce in a small bowl for people to drizzle on their food once dished.

Courses Dinner

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