Sheet-Pan Garlic-Lime Chick'n with Roasted Bell Peppers & Zucchini
This quick and flavorful vegan sheet-pan dinner features plant-based chick'n tossed with a zesty garlic-lime marinade, roasted alongside colorful bell peppers and zucchini for a vibrant, protein-packed meal ready in under 20 minutes.
- 12 oz vegan chicken strips (store-bought or homemade)
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 small zucchini, sliced into half-moons
- 2 tbsp olive oil
- 1 medium lime, zested and juiced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, whisk together olive oil, lime zest, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper.
⏱️ 2 minutesAdd vegan chicken strips, bell peppers, and zucchini to the bowl and toss until well coated.
⏱️ 1 minuteSpread the mixture in an even layer on the prepared sheet pan.
Roast in the oven for 10-12 minutes, tossing halfway through, until vegetables are tender and chick'n is heated through.
⏱️ 12 minutes 🌡️ 450°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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