Sheet-Pan Chili-Lime Chicken with Roasted Sweet Potatoes & Broccoli
This quick and flavorful sheet-pan dinner features juicy chili-lime marinated chicken thighs, roasted with tender broccoli and sweet potatoes for a satisfying keto meal—all ready in just 30 minutes. Perfect for busy weeknights with minimal cleanup.
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium sweet potato, diced into 1/2-inch cubes
- 4 cups broccoli florets
- 3 tbsp olive oil
- 1 large lime, zested and juiced
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
🌡️ 425°FIn a large bowl, whisk together olive oil, lime zest and juice, chili powder, garlic powder, smoked paprika, salt, and pepper.
⏱️ 2 minutesAdd chicken thighs to the bowl and toss to coat. Add broccoli florets and sweet potato cubes, tossing until everything is well coated.
⏱️ 2 minutesArrange the chicken, broccoli, and sweet potatoes in a single layer on the prepared sheet pan.
⏱️ 1 minuteRoast for 20 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is cooked through and vegetables are tender.
⏱️ 20 minutes 🌡️ 425°FGarnish with fresh cilantro before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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