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Honey Lime Chicken Sheet Pan with Asparagus + Video

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.

Course Main Course
Cuisine American
Keyword asparagus recipe, broccoli recipe, chicken and broccoli, chicken recipes, easy chicken dinner recipe, sheet pan dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6
Calories 517 kcal
Author Kelly

Ingredients

  • 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

Seasonings:

  • 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

Vegetables:

  • 1-1/2 cups broccoli florets
  • 1 lb bunch of asparagus, trimmed
  • 1/3 cup of yellow bell pepper chunks

Meal Prepping:

  • Side of your choice: rice pasta, quinoa, farro, potatoes etc.
  • 4-5 lunch containers

Instructions

  1. 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.

  2. Place the chicken thighs on the prepared baking sheet. Season with salt and black pepper to taste.
  3. 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.

  4. Bake for 20 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
  5. 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).

  6. 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.)
  7. 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).
  8. Sprinkle with chopped cilantro or parsley, if desired and serve hot.
  9. 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.

Recipe Video

Nutrition Facts
Honey Lime Chicken Sheet Pan with Asparagus + Video
Amount Per Serving (1 serving)
Calories 517 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 166mg 55%
Sodium 1415mg 59%
Potassium 675mg 19%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 25g
Protein 31g 62%
Vitamin A 25.6%
Vitamin C 50.3%
Calcium 4.6%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.