Sheet Pan Chili Lime Chicken
All my favourites in one quick and easy meal!
All my favourites in one quick and easy meal! You can prep everything the night before, so all you have to do is toss it in the oven. Lot’s of delicious flavour and full of nutrients
- 2-3 chicken breasts
- 4 cups of chopped vegetables (I used broccoli and brussel sprouts but really anything goes)
- 1/3 cup soya sauce/braggs
- 1 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp sesame oil
- Juice and zest of 1 lime
- 1 tbsp honey
- 1 tbsp cornstarch
- 1-3 tsp Sambal Oelek (depending preference!)
- Basmati rice
- Green onions
✖️Preheat your oven to 400 degrees. Line your baking sheet with parchment paper
✖️Begin by washing and chopping your vegetables. I used broccoli and brussel sprouts but really anything goes. You could use sweet potato, green beans, cauliflower, carrots, or peppers. Toss with olive oil and salt and pepper, spread out on one side of your baking sheet
✖️Wash and cut your chicken breast into bite size pieces – try to keep them roughly the same size so they cook evenly. Place in a bowl
✖️In a small sauce pan, on medium low heat, begin your sauce – add in your soya sauce, garlic, ginger, honey, samba oelek, sesame oil, cornstarch, lime juice and lime zest. Whisk ingredients together for 5 mins or so – you want your sauce to become nice and thick but not burn. Remove from heat and pour over chicken
✖️Add your chicken to the other side of the sheet pan, space evenly. Place sheet pan in the oven for 40 mins – flipping vegetables and chicken half way. While everything cooks, prepare your rice!
Layer rice, chicken, vegetables and top with green onions and another squeeze of lime!
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