This Sheet Pan Cilantro Lime Chicken is a favorite easy weeknight dinner. One pan, 30 minutes and done!
Can you believe that it finally is starting to feel like Spring? At least here in Texas it does! For our family Spring brings baseball season in all it’s craziness. Practices two or three nights a week and tournaments all weekend. Easy weeknight dinners are an absolute must in our house. I need things I can throw together in 30 minutes or less. I’m all about easy after a 2-hour baseball practice!
I recently discovered Garden Gourmet products in the produce section of my H-E-B store. They make a cilantro paste that is perfect for marinades because it literally takes seconds. And if you live in Texas, you know that cilantro is a main ingredient in a lot of our cooking. I always have cilantro on hand!
So today I wanted to share one of my favorite, easy weeknight dinners: Sheet Pan Cilantro Lime Chicken. The chicken is tender and a little tangy. You can marinate the chicken overnight but I normally just let it marinate in the time it takes to preheat the oven. Once cooked, serve in tortillas or over rice. It’s quick and easy and only one pan makes for simple cleanup too.
- 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
- In a gallon zipper bag combine the oil*, cilantro, lime juice, cumin, salt and pepper.
- Add the chicken and let marinate.**
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper.
- Arrange the chicken on the baking sheet so the pieces aren’t touching each other (as much as you can)
- Bake for 15 minutes, or until the chicken is cooked through.
- Remove and serve with desired toppings.
- 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.
- *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.
- **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.
Garden Gourmet also features little pods of lightly dried cilantro which is the perfect topping for tacos and salads. The herbs are picked fresh then lightly dried. They stay fresh for four weeks once opened so you can keep it in the fridge and always have some on hand. I sprinkled a little on top of our tacos for garnish and for just a little more yummy cilantro flavor!
Right now you can save $1 off any Garden Gourmet product at H-E-B Stores. Print the coupon here and check your Valpak insert for an additional coupon. I love using coupons to try out new products, don’t you?
This Sheet Pan Cilantro Lime Chicken recipe is sponsored by Savings.com.