Sheet-Pan Sriracha-Lime Chicken with Roasted Broccoli & Snap Peas
This quick and flavorful sheet-pan recipe features juicy chicken breasts tossed in a zesty sriracha-lime marinade, roasted alongside crisp broccoli and snap peas. The perfect weeknight dinner ready in under 20 minutes with minimal cleanup.
- 1 lb boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 cups sugar snap peas
- 2 tbsp olive oil
- 2 tbsp sriracha sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 4 pieces lime wedges (for serving)
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Instructions
Preheat oven to 450°F and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, whisk together olive oil, sriracha, lime juice, honey, garlic powder, salt, and black pepper.
⏱️ 1 minuteCut chicken breasts into 1-inch strips. Add chicken, broccoli, and snap peas to the bowl and toss to coat everything evenly in the marinade.
⏱️ 2 minutesSpread chicken and vegetables evenly on the prepared sheet pan. Roast for 10-12 minutes, until chicken is cooked through and vegetables are slightly charred.
⏱️ 12 minutes 🌡️ 450°FServe immediately with lime wedges on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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