Sheet-Pan Honey-Lime Chicken with Roasted Bell Peppers & Red Onion
This vibrant gluten-free sheet-pan dinner features juicy chicken breasts glazed in a sweet and tangy honey-lime sauce, roasted alongside colorful bell peppers and red onion for a complete meal in just 45 minutes. Perfect for busy weeknights, it’s easy, wholesome, and packed with flavor.
- 4 pieces boneless, skinless chicken breasts
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp lime juice
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
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Instructions
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a small bowl, whisk together olive oil, honey, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and black pepper.
⏱️ 3 minutesArrange chicken breasts, bell peppers, and red onion slices on the prepared sheet pan. Drizzle the honey-lime mixture over everything and toss vegetables to coat evenly.
⏱️ 3 minutesBake in the preheated oven for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
⏱️ 30 minutes 🌡️ 425°FRemove from oven, garnish with chopped cilantro, and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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