Baked Cumin-Lime Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs marinated in cumin and lime, roasted with colorful vegetables for a vibrant, aromatic meal. This Mexican-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (boneless, skinless, about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups (chopped bell peppers, zucchini, cherry tomatoes) mixed vegetables
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Preheat oven to 400°F. Place 4 chicken thighs on a baking sheet. Whisk 2 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Brush evenly over chicken.
2. Step 2: Arrange 2 cups mixed vegetables (chopped bell peppers, zucchini, cherry tomatoes) around the chicken. Season vegetables with 1/4 tsp salt and 1/8 tsp black pepper.
3. Step 3: Bake for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender. Sprinkle with 1/4 cup fresh cilantro before serving.