Key Lime Chicken Traybake
Roasted chicken with key lime, honey, and herbs on a sheet pan with seasonal vegetables. Sheet-pan dinner baked until chicken is golden and vegetables are tender.
Ingredients
Method
Preheat oven to 400°F. In a small bowl, whisk together key lime juice, honey, olive oil, minced garlic, rosemary, salt, and black pepper.
Arrange chicken breasts in the center of a sheet pan. Surround with bell pepper chunks, yellow squash, red onion wedges, and cherry tomatoes.
Pour the lime-honey marinade over the chicken and vegetables, tossing vegetables to coat evenly.
Roast for 30–35 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly caramelized.
Let rest for 3 minutes. Divide chicken and roasted vegetables among plates, drizzling with pan juices.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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