Sheet Pan Honey-Lime Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with vibrant bell peppers in a tangy honey-lime glaze for a quick, flavorful dinner. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, red bell pepper, yellow bell pepper 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips yellow bell pepper
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
3 minced garlic cloves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped, for garnish fresh cilantro

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Instructions

Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons fresh lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until fully combined.
Step 2: Place 1.5 pounds boneless skinless chicken thighs and the sliced 1 large red bell pepper and 1 large yellow bell pepper on the sheet pan. Drizzle the honey-lime marinade evenly over the chicken and peppers, tossing gently with your hands to coat everything fully.
Step 3: Roast in the preheated oven for 25-30 minutes, flipping the chicken and stirring the peppers halfway through, until the chicken reaches an internal temperature of 165°F and the peppers are tender and slightly charred on the edges.
Step 4: Remove from oven and sprinkle 2 tablespoons chopped fresh cilantro over the top before serving for a bright, fresh finish.