Sheet Pan Cilantro Lime Chicken Recipe
Servings: 4 people
Ingredients
- 2/3 cup fresh cilantro, chopped (plus more for serving)
- 1/2 cup extra-virgin olive oil
- 2 Tablespoons freshly grated lime zest
- 1/4 cup freshly squeezed lime juice
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts (or a mix of breasts & thighs)
- 1/2 teaspoon garlic powder
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1/2 cup corn kernels, fresh, canned or frozen
- 3 Tablespoons cotija cheese, for serving
- 2 Tablespoons sliced jalapeño peppers, for serving
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, whisk together the cilantro, olive oil, lime zest and juice, garlic, red pepper flakes, and 1/2 teaspoon each of salt and pepper.
- Season the chicken well with the remaining 1/2 teaspoon of salt and pepper and the garlic powder. Place the chicken on a sheet pan and surround it with the sliced bell peppers and onion. Drizzle half of the cilantro-lime mixture and toss everything well-you want it all covered. Sprinkle the corn all over the sheet pan.
- Roast for 20 to 25 minutes, or until the chicken is cooked through. Use a cooking thermometer to test the internal temperature, which should be 165 degrees F. If at any time the peppers and onions look like they may burn, you can pull out the sheet pan and toss the veggies with a fork.
- Let the chicken cool for 5 to 10 minutes before slicing or shredding. Top with more of the cilantro-lime sauce, fresh cilantro, cotjia cheese, and jalapeños.
Notes
Recipe from Everyday Dinners: Real-Life Recipes to Set Your Family Up for a Week of Success: A Cookbook by Jessica Merchant
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