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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons fresh lime juice - Zest of 1 lime - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste The chicken thighs are the star of this dish. They stay juicy and tender while cooking. Olive oil and fresh lime juice add great flavor and moisture. Zest from the lime gives a bright kick that pairs well with the chili lime seasoning. - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, cut into wedges - 1 cup cherry tomatoes - Optional garnish: Fresh cilantro The colorful veggies create a vibrant plate. Red and yellow bell peppers bring sweetness and crunch. Cherry tomatoes burst with flavor as they roast. The red onion adds a savory depth. You can top it off with fresh cilantro for added flavor. - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper The blend of spices makes this dish shine. Chili powder adds warmth and spice. Smoked paprika brings a nice, smoky flavor. Garlic powder adds depth without being overpowering. Ground cumin gives a hint of earthiness. Salt and pepper balance the flavors perfectly. This dish is not just tasty; it's also easy to make. With fresh ingredients, you can create a wonderful meal that impresses everyone. First, I preheat the oven to 425°F (220°C). Next, I line a large sheet pan with parchment paper. This makes cleanup a breeze. While the oven warms up, I make the marinade for the chicken. In a big bowl, I whisk together olive oil, fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, and some salt and pepper. This mix gives the chicken great flavor. Now, I add the chicken thighs to the bowl. I coat them well with the marinade. I let them sit for at least 15 minutes. This time helps the flavors soak in while I prepare the veggies. I take the prepared sheet pan and start layering vegetables. I slice the red and yellow bell peppers, cut the onion into wedges, and toss in some cherry tomatoes. I spread them out evenly on the pan. Then, I position the marinated chicken thighs right on top of the veggies. I drizzle any leftover marinade over the chicken and veggies, adding more flavor to the dish. I place the sheet pan in the preheated oven. I bake the dish for 25 to 30 minutes. It’s key to check that the chicken reaches an internal temperature of 165°F (75°C). This means it’s fully cooked. The veggies should be tender and juicy, too. After baking, I remove the pan from the oven and let it sit for 5 minutes. This rest time helps the juices settle. Now, it’s ready to serve! To enhance flavor, I like to add a touch of smoked paprika and garlic powder. These spices bring depth to the marinade. You can also try adding a pinch of cayenne for heat. For the best flavor, marinate the chicken for at least 15 minutes. If you have time, marinating for one hour is even better. To avoid overcooked chicken, check the internal temperature. It should reach 165°F (75°C) for safety. Thick thighs need a little longer to cook, around 30 minutes. Keep an eye on the veggies, too. They should stay crisp and colorful. If they look done early, take them out to preserve texture. Serve this dish right from the sheet pan for a rustic feel. It looks great and makes cleanup easy! For a pop of color, garnish with lime wedges and fresh cilantro. Sprinkle the cilantro just before serving. It adds a nice finish and a fresh taste. {{image_2}} You can swap chicken with turkey or tofu. Turkey works well, but it cooks faster. Use boneless turkey thighs for the best results. For tofu, choose firm or extra-firm varieties. Cut tofu into cubes and marinate like chicken. Adjust cooking times to 20-25 minutes for turkey. For tofu, bake for 25-30 minutes or until golden. Feel free to mix in seasonal veggies. Try zucchini, asparagus, or broccoli for a change. If you like squash, add it for a tasty twist. You can also omit any veggies you don’t love. This dish is all about what you enjoy. The more you play with it, the more fun it becomes! Experiment with different spices to find your favorite flavor. Add cumin for a warm taste or chili flakes for heat. If you want milder flavors, reduce chili powder. You can also try herbs like oregano or thyme for a fresh touch. Remember, cooking is all about personal taste, so have fun and get creative! To keep your leftovers fresh, use airtight containers. Glass or plastic containers work well. Store the chili lime chicken and veggies in the fridge for up to three days. If you want to keep them longer, freeze them. Use freezer-safe bags or containers. They can last for about three months in the freezer. The best way to reheat this dish is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This method helps keep the chicken juicy and the veggies crisp. You can also use a microwave. If you do, heat for short intervals. Stir the veggies to keep them from getting soggy. You can prepare the chicken and veggies in advance. Cut the veggies and marinate the chicken the night before. Store the marinated chicken in the fridge in a sealed bag. This saves time and makes meal prep easy. You can also slice the veggies and keep them in containers. This way, you're ready to cook when hunger strikes. I recommend marinating the chicken for at least 15 minutes. This short time helps the flavors mix well. If you have more time, marinate for up to an hour. The longer you marinate, the more flavor the chicken absorbs. Yes, you can use bone-in chicken thighs. They add great flavor but will need more time to cook. Bake them for about 35 to 40 minutes. Always check that the thickest part reaches 165°F for safety. This recipe is great for meal prep! You can make it ahead and store it in the fridge. Cooked chicken and veggies can last up to four days in airtight containers. Just reheat in the oven or microwave when ready to eat. This blog post covered a tasty sheet-pan chili lime chicken recipe. We explored the key ingredients, including chicken thighs, fresh veggies, and spices. I provided step-by-step instructions for easy preparation and cooking. You learned tips to perfect the dish and variations for protein and vegetables. Proper storage and reheating tips ensure your leftovers stay fresh. Feel free to get creative with the recipe. Enjoy your meal and wow your family!

Sheet-Pan Chili Lime Chicken & Veggies

Elevate your weeknight dinner with this delicious sheet-pan chili lime chicken and veggies! Packed with vibrant flavors and ready in just 45 minutes, this recipe features juicy chicken thighs marinated in a zesty blend of lime and spices, complemented by colorful bell peppers and cherry tomatoes. It’s an easy, one-pan meal the whole family will love. Click to explore this easy recipe and transform your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons fresh lime juice

Zest of 1 lime

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, cut into wedges

1 cup cherry tomatoes

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, and a pinch of salt and pepper.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes while you prepare the veggies.

        On the prepared sheet pan, arrange the sliced bell peppers, red onion wedges, and cherry tomatoes in an even layer.

          Place the marinated chicken thighs on top of the vegetables.

            Drizzle any remaining marinade over the chicken and veggies.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C), and the veggies are tender.

                Remove the sheet pan from the oven and let it sit for 5 minutes before serving.

                  Garnish with fresh cilantro if desired, and serve directly from the pan for a rustic presentation.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve hot directly from the sheet pan, garnished with lime wedges and a sprinkle of fresh cilantro for color.