Sheet Pan Chili-Lime Chicken with Southwest Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a zesty chili-lime marinade alongside colorful bell peppers and corn for a vibrant, easy meal. This mexican-inspired chicken ready in about 45 minutes pairs pounds boneless skinless chicken thighs, tablespoons olive oil, tablespoons lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F and line a large sheet pan with foil. In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.
  2. Step 2: Add 1.5 pounds boneless skinless chicken thighs to the marinade and toss until each piece is well coated. Arrange the chicken on one side of the prepared sheet pan.
  3. Step 3: On the other side of the pan, spread 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 cup fresh corn kernels in an even layer. Drizzle the vegetables with a little olive oil and a pinch of salt.
  4. Step 4: Roast everything in the oven for 25-30 minutes, turning the vegetables halfway through cooking, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with some caramelized edges.
  5. Step 5: Remove from the oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables before serving.

Frequently asked questions

How long does Sheet Pan Chili-Lime Chicken with Southwest Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chili-Lime Chicken with Southwest Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chili-Lime Chicken with Southwest Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chili-Lime Chicken with Southwest Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Chili-Lime Chicken with Southwest Vegetables?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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