• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Modern Farmhouse Eats logo

  • Recipes
  • About
  • Portfolio
    • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • About
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes

    August 14, 2017

    Honey Lime Cilantro Chicken Sheet Pan Dinner

    • Share Recipe
    Jump to Recipe

    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. 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.

    Honey Lime Cilantro Chicken Sheet Pan Dinner

    Honey Lime Cilantro Chicken Sheet Pan Dinner

    Rachel Riesgraf
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner
    Servings 4 Servings

    Ingredients
      

    To make the marinade/sauce:

    • ⅓ cup lime juice
    • ½ cup honey
    • 4 tablespoons soy sauce
    • 2 tablespoons olive oil
    • 3 cloves garlic pressed
    • ½ teaspoon onion powder
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon black pepper
    • ½ 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
    • 1 teaspoon cornstarch
    • Cilantro finely chopped for garnishing (optional)
    • Lime wedges for garnishing optional

    Instructions
     

    • 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 3 hours or overnight. If you're running low on time, just marinate for as long as you have, even if it's 30 minutes.
    • 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).
    • Bake for about 25 minutes at 400 degrees F or until chicken is no longer pink inside. Then move sheet pan to second from top rack in the oven and broil on low for 3-5 minutes until chicken is golden and potatoes are slightly crisp. Be sure to keep an eye on the chicken and vegetables while broiling as they can burn easily.
    • 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.
    • Once chicken and vegetables are done, garnish with cilantro and fresh squeezed lime juice. Drizzle sauce over chicken and vegetables or place sauce in a small bowl for people to drizzle on their food once dished.
    Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats

    « 30-Minute Creamy White Wine Shrimp Scampi
    Tomato Sandwich with Basil Mayo »
    • Share Recipe

    Recent Recipes

    scooping the mashed potato bake
    pork tenderloin medallions and roasted potatoes served over whipped goat cheese spread on a plate and topped with cranberry sauce
    dutch baby in a skillet topped with powdered sugar, spiced cranberries, and whipped cream
    bourbon bbq bison meatballs in a skillet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rachel Riesgraf

    Hey There!

    I’m Rachel Riesgraf, a recipe developer and food photographer. Welcome to my modern farmhouse! Growing up on a farm, I learned how to create the best homestyle recipes using fresh, seasonal ingredients. I carry that same style of cooking and baking with me as I develop easy, from scratch, comfort food recipes for the busy, modern cook.

    Learn more about me →

    Join Our Community!

    I provide the delicious homestyle recipes. You do the cooking and eating!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About Me

    Contact

    Recipe Index

    Let's Connect!

    Facebook

    Instagram

    TikTok

    Pinterest

    Copyright © 2022 Modern Farmhouse Eats | Privacy Policy

    • Facebook
    • Pinterest