Sheet Pan Honey-Lime Chicken with Roasted Vegetables
Juicy honey-lime marinated chicken breasts roasted alongside vibrant vegetables for an effortless and flavorful dinner. This american-inspired chicken (gluten free) ready in about 40 minutes pairs honey, fresh lime juice, olive oil 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 (6 oz each) boneless skinless chicken breasts
- 3 tbsp honey
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 2 minced garlic cloves
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large, sliced red bell pepper
- 2 medium, sliced into half-moons zucchini
- 1 medium, cut into wedges red onion
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp honey, 2 tbsp fresh lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Place 4 boneless skinless chicken breasts on a large rimmed baking sheet and brush both sides generously with the honey-lime marinade.
- Step 3: Arrange 1 large sliced red bell pepper, 2 sliced medium zucchinis, and 1 medium red onion cut into wedges around the chicken on the sheet pan.
- Step 4: Roast in the preheated oven for 25-30 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
- Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and vegetables before serving.
Frequently asked questions
How long does Sheet Pan Honey-Lime Chicken with Roasted Vegetables take to make?
Total time is about 40 minutes (10 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 Honey-Lime Chicken with Roasted 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 honey from drying out.
Can I substitute ingredients in Sheet Pan Honey-Lime Chicken with Roasted 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 Honey-Lime Chicken with Roasted 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.
Is Sheet Pan Honey-Lime Chicken with Roasted Vegetables gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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