Sheet Pan Cilantro-Lime Chicken and Vegetable Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Juicy chicken thighs and roasted vegetables coated in zesty lime-cilantro seasoning, ready in under an hour. This american-inspired sheet pan (gluten-free) ready in about 60 minutes pairs bone-in, skin-on chicken thighs, zested and juiced lime, chopped cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs, bone-in, skin-on chicken thighs
• 2, zested and juiced lime
• 1/4 cup, chopped cilantro
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2, sliced bell peppers
• 1 cup cherry tomatoes
• 1/2, sliced red onion

Instructions

1. Step 1: Preheat oven to 425°F. Whisk 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 of the lime zest and juice in a small bowl.
2. Step 2: Pat 1.5 lbs chicken thighs dry, rub with half the spice mixture, and place on a sheet pan.
3. Step 3: Add 2 sliced bell peppers, 1 cup cherry tomatoes, and 1/2 sliced red onion to the sheet pan. Drizzle with remaining spice mixture and toss to coat. Bake for 35 minutes until chicken is cooked through and vegetables are tender.
4. Step 4: Remove from oven, sprinkle with 1/4 cup chopped cilantro and remaining lime zest and juice. Serve immediately.