Chili Cilantro Lime Chicken Sheet Pan Bake
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
For the sheet pan bake
  • 1.5 lbs chicken breast
  • 1 head broccoli
  • 1-1.5 lbs baby potatoes
For the marinade
  • 1 bunch cilantro (you can keep most of the stems on)
  • Juice of 1 lime (2 Tbsp)
  • 2 Tbsp olive oil
  • 2 Tbsp Primal Kitchen Mayonnaise
  • 1 Tbsp minced garlic
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
For serving
Directions
  1. Preheat the oven to 375 F.
  2. Chop the chicken, broccoli, and potatoes into bite-sized pieces, all around the same size. Combine them in a large mixing bowl.
  3. Next, make the marinade: combine all the ingredients (cilantro through cayenne pepper) in a food processor or blender and process until fully combined.
  4. Pour the marinade over the chicken and veggies - toss until all the pieces are evenly coated.
  5. Transfer the ingredients to a large baking pan. Pop it in the oven for 35-40 minutes, until the chicken and potatoes are cooked through, but the chicken is not overcooked.
  6. Serve warm with fresh tomatoes, chopped cilantro, and paleo ranch dressing!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chili-cilantro-lime-chicken-sheet-pan-bake/