Honey Lime Chicken Sheet Pan – the perfect easy dinner for busy weeknights. Best part of all, can be made (with lemon) in just ONE sheet pan and full of tender asparagus and broccoli. Plus recipe video.
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You guys probably know by now that I’m a big fan of one pot and one pan meals. Like this One Pot Teriyaki Rice or this Lemon Herb Chicken Sheet Pan. They are the perfect solution when you don’t feel like washing a ton of dishes.
Sheet pan meals are especially great for easy clean up. They’re the best for those busy weeknights when you don’t have time to be stuck standing over a hot stove.
For this Honey Lime Chicken Sheet Pan dish, I used chicken thighs this time just because I find they’re less likely to dry out as they cook. You can totally use chicken breasts if that’s what you have on hand though. Just be sure to adjust the cooking time according to the size of the chicken. This recipe also works great with lemon juice instead of lime if that’s what you have on hand.
Once the chicken cooks for 20 minutes, remove the pan and line some asparagus, broccoli and yellow bell peppers, then return to the oven until the chicken is cooked through. Adding the veggies halfway through ensures that they cook up perfectly tender.
You can easily add whatever veggies you like but I can’t get enough of asparagus lately. It’s one of my all-time favorite veggies and you can get it at such a great price right now.
This easy sheet pan meal meal works great for any hectic schedule because there is less than 10 minutes of prep time.
Plus there’s practically no clean up if you line your baking pan with some heavy-duty aluminum foil.
Make ahead and meal prep tips for this Honey Lime Chicken Sheet Pan meal
- Prep the vegetables the day before and store in a large zip-top freezer bag.
- Whisk the ingredients for the sauce the day before and store in a resealable container in the fridge for up to 5 days.
- Combine the seasonings ahead of the time and store in a jar or resealable container.
- If serving with rice, quinoa or pasta, make a big batch and store in a large resealable container in the fridge.
- This batch works great for meal prep on Sundays and leftovers make great work or school lunch bowls for the rest of the week.
Honey Lime Chicken Sheet Pan - the perfect easy dinner for busy weeknights. Best part of all, can be made (with lemon) in just ONE sheet pan and full of tender asparagus and broccoli.
- 6 chicken thighs or can use breasts or drumsticks if desired
- salt and black pepper to taste
- 3 Tablespoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 2 Tablespoons fresh lime juice 1 lime
- 1/3 cup honey
- 2 teaspoons sesame oil
- 1/2 Tablespoon finely chopped cilantro can leave out if you're not a fan of cilantro
- 1-1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder leave out if sensitive to spice
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1-1/2 cups broccoli florets
- 1 lb bunch of asparagus, trimmed
- 1/3 cup of yellow bell pepper chunks
- Side of your choice: rice pasta, quinoa, farro, potatoes etc.
- 4-5 lunch containers
Preheat the oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy-duty foil.
- Place the chicken thighs on the prepared baking sheet. Season with salt and black pepper to taste.
In a small bowl, combine the soy sauce, lime juice, honey, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.
- Bake for 20 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
After 20 minutes, remove baking pan from the oven, flip the chicken and place the asparagus, broccoli and bell peppers a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 teaspoon for the end).
- Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don't overcook) if the chicken is not cooked through yet, depending on your level of preference.)
- Drizzle the chicken with additional sauce and turn the oven to broil for 1-2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).
- Sprinkle with chopped cilantro or parsley, if desired and serve hot.
- For meal prepping: Make the rice, potatoes, quinoa or pasta while the chicken is cooking. Divide evenly into lunch containers and store in the fridge for up for up five days.
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