Sheet Pan Cilantro Lime Chicken
  • 1 - 1½ lb chicken breasts, ¼-inch thick slices
  • 2 limes, juiced
  • 2 tablespoons cilantro paste (or ⅓ cup fresh)
  • ¼ cup vegetable oil or avocado oil
  • ½ Tbsp cumin
  • ½ tsp kosher salt
  • Ground black paper to taste
  1. In a gallon zipper bag combine the oil*, cilantro, lime juice, cumin, salt and pepper.
  2. Add the chicken and let marinate.**
  3. Preheat oven to 400 degrees.
  4. Line a large baking sheet with parchment paper.
  5. Arrange the chicken on the baking sheet so the pieces aren’t touching each other (as much as you can)
  6. Bake for 15 minutes, or until the chicken is cooked through.
  7. Remove and serve with desired toppings.
  1. I also like to add veggies to ours. If you’d like to roast your chicken with veggies, slice 2 bell peppers and 1 sweet onion. Toss the slices in about 1 Tbsp of oil. Bake at 400 for 8 minutes. Drain the excess liquid and add the chicken and bake for 15 minutes as instructed.
  2. *Since you are roasting at a high temperature, it’s best to not use Olive oil. Vegetable oil will work fine but I think avocado oil gives the chicken a better flavor.
  3. **I usually only let my chicken marinate for 10-15 minutes. For best results, go for 30 minutes. If you are prepping in advance, you can marinate overnight but only use the juice from 1 lime and add the second shortly before cooking. I find 2 limes overnight makes the chicken a little too tangy for my taste.
Recipe by Simply Shellie at