Sheet Pan MealsEasy
Smoky Fire-Roasted Chipotle Lime Chicken Breast (Crisp Sheet Pan Bake)
A gourmet, easy-to-make meal featuring tender chicken breast and crisp sweet sugar snap peas that you sear with smoky southwestern spices and deglaze with fresh lime juice. Ready in just 20 mins.
Prep: 10 mins
Cook: 20 mins
Serves: 4
Serving Size:
88
Calories
7g
Protein
6g
Carbs
3g
Fat
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Ingredients
ProteinsChicken Breast
1 lb, dicedProduceSweet Sugar Snap Peas
1.5 cups crispProduceBaby Bok Choy
2 heads quarteredProduceFresh Ginger Root
1 tbsp gratedSpices & SaucesSmoked Spanish Paprika & Toasted Cumin
1 tbsp combinedSpices & SaucesExtra Virgin Olive Oil
2 tbspSpices & SaucesAncho Chili Powder
1 tspStep-by-Step Instructions
Step 1:Preheat your oven to 400°F (200°C) and line an extra-large rimmed baking sheet with parchment paper or foil.
Step 2:Place your prepared chicken breast and diced sweet sugar snap peas, baby bok choy, fresh ginger root directly onto the pan in a single, even layer.
Step 3:Whisk together the seasonings: Smoked Spanish Paprika & Toasted Cumin, Extra Virgin Olive Oil, Ancho Chili Powder. Pour generously over everything and toss gently with tongs to coat every piece.
Step 4:Roast for 18 to 22 minutes until the chicken breast reaches a safe internal temperature and vegetables are tender-crisp with caramelized edges.
Step 5:Remove from the oven, garnish with fresh herbs, and serve hot right from the pan.
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