Sheet Pan Cilantro Lime Chicken Dinner
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
571 kcal
-
Course
Main Course
-
Cuisine
American
Sheet Pan Cilantro Lime Chicken Dinner
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Simplify your weeknight dinner and make my easy recipe Sheet Pan Cilantro Lime Chicken Dinner filled with fresh and flavorful ingredients.
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Ingredients
- 5 limes Divided
- 1 Grated zest of a lime
- 5 garlic cloves
- ½ teaspoon salt
- 1 teaspoon chili powder
- ½ cup cilantro
- ¼ cup olive oil
- 4 boneless skinless chicken breast
- 3 lbs. baby potatoes quartered
- 1 lb. asparagus trimmed
Instructions
- Using a blender or food processor, place the juice four limes, lime zest, garlic cloves, salt, chili powder, fresh cilantro and half the olive oil. Begin to puree and slowly add in the remaining olive oil. Puree until smooth (about 30 seconds).
- Pour the marinade in a bowl and place the chicken breast in the bowl; coating each side. Let it sit in the bowl while you prep the rest of the meal.
- Preheat the oven to 425 degrees Fahrenheit.
- Next, quarter the baby potatoes, and set to the side. Place the chicken breast on a non-stick baking sheet. Do not discard the marinade. Add the quartered baby potatoes to the marinade bowl. Toss to coat potatoes then pour on the baking sheet. Pour the remaining marinade on top of the potatoes. Arrange so that the potatoes are sitting flat on the baking sheet.
- Cut the ends of the asparagus off and place on top of the potatoes. Rub the asparagus on top of the potatoes so that they have some of the olive oil coated on them. Make sure the tips have oil on them. Sprinkle with additional salt and black pepper, if desired.
- Bake in the oven for 35 minutes (uncovered) or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the potatoes are cooked
Notes
- Notes: *You can make the marinade ahead of time, place chicken and marinade in a ziplock bag and let sit up to 24 hours. Remove the chicken and place on the baking sheet and place the potatoes in a ziplock bag. Mix well and place on a baking sheet. Or freeze the chicken plus marinade for up to 3 months, thaw in refrigerator and then cook. If doing this method you may have to add additional olive oil and lime juice to the marinade bag for the potatoes.
Nutrition Information
Show Details
Serving
1g
Calories
571kcal
(29%)
Carbohydrates
76g
(25%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Cholesterol
72mg
(24%)
Sodium
459mg
(19%)
Potassium
2221mg
(63%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
1268IU
(25%)
Vitamin C
106mg
(118%)
Calcium
114mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 571kcal | 29% |
| Carbohydrates | 76g | 25% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 459mg | 19% |
| Potassium | 2221mg | 47% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 106mg | 118% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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