Sheet-Pan Coriander-Lime Chicken with Roasted Bell Peppers & Zucchini
Enjoy zesty coriander-lime chicken slow-cooked to juicy perfection with a colorful medley of roasted bell peppers and zucchini. This gluten-free recipe is full of bright flavors and comes together easily in just 30 minutes.
- 1.5 lbs boneless, skinless chicken breasts
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 2 tsp ground coriander
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped
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Instructions
In a small bowl, whisk together olive oil, ground coriander, lime zest, lime juice, garlic powder, salt, and black pepper.
⏱️ 2 minutesPlace chicken breasts, bell peppers, and zucchini into the slow-cooker. Pour the coriander-lime mixture over the top and toss to coat evenly.
⏱️ 3 minutesCover and cook on HIGH for 22 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender.
⏱️ 22 minutes 🌡️ HIGHSprinkle with fresh cilantro before serving. Serve hot with lime wedges if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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