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- 4 chicken thighs (bone-in, skin-on or boneless, skinless) - 2 tablespoons olive oil - 2 tablespoons lime juice (freshly squeezed) - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 tablespoon honey - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, cut into wedges - Fresh cilantro for garnish (optional) Using chicken thighs gives this dish a juicy flavor. You can use bone-in or boneless thighs, depending on your taste. The marinade combines olive oil and fresh lime juice. This mix adds a bright, zesty flavor. Don't forget the spices! Chili powder, cumin, and smoked paprika create a warm, smoky taste. Honey balances the heat, while salt and pepper bring everything together. For the veggies, I love using colorful bell peppers. They add sweetness and crunch. Red, yellow, and green peppers look great together. The red onion adds even more flavor. When roasted, the veggies become tender and sweet. You can top the dish with fresh cilantro if you like. It adds a nice herbal touch. Enjoy this colorful meal right from the sheet pan! To start, grab a large bowl. Combine the olive oil and lime juice in the bowl. Next, add the chili powder, cumin, smoked paprika, honey, salt, and pepper. Mix everything well. This will create a bright and zesty marinade for your chicken. Now, take the chicken thighs and place them in the bowl. Make sure to coat the chicken evenly with the marinade. I like to let it sit for at least 20 minutes. If you have more time, marinate it overnight in the fridge. This helps boost the flavor. On a large sheet pan, lay out the sliced bell peppers and red onion. Spread them out evenly so they cook well. After that, place the marinated chicken thighs right on top of the vegetables. If you have any leftover marinade, drizzle it over everything for extra flavor. Preheat your oven to 425°F (220°C). Once it's hot, put the sheet pan inside. Roast the dish for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The vegetables will become tender and colorful. After roasting, take the pan out and let it rest for 5 minutes before serving. Marinating is key for great flavor. I suggest marinating the chicken for at least 20 minutes. For deeper flavor, you can marinate overnight in the fridge. The longer you marinate, the more the chicken soaks up the zesty chili lime goodness. To ensure your chicken is tender, use a meat thermometer. This tool helps you check the chicken’s doneness. Cook until the internal temperature reaches 165°F (74°C). This gives you juicy chicken every time, and it avoids any guesswork. Different veggies cook at different rates. Bell peppers and onions cook quickly. They usually take about 25 to 30 minutes in the oven. Keep an eye on them, so they stay tender and crisp. You want the veggies to be vibrant and not mushy. {{image_2}} You can easily change the heat of your dish. If you love spice, add jalapeños or extra chili powder. Start with one jalapeño, diced, and mix it with the marinade. This adds a nice kick. For more heat, add a teaspoon of chili powder. Adjust to your taste. Feel free to swap the protein in this recipe. Chicken thighs work great, but chicken breast is leaner. You can also use shrimp for a lighter option. Just remember to adjust the cooking time. Shrimp cooks faster, so check them at 15 minutes. You can mix in other veggies to boost flavor and nutrition. Try zucchini, corn, or even asparagus. Chop them into similar sizes as the peppers and onion. This ensures even cooking. The more colors, the better! It makes your meal look and taste fantastic. To store leftovers, let the chicken and peppers cool first. Place them in an airtight container. This keeps them fresh for about 3 to 4 days. Make sure to separate the chicken from the veggies if you want them to stay crisp. For the best taste, reheat in the oven. Preheat your oven to 350°F (175°C). Place the chicken and peppers on a baking tray. Heat for about 15 to 20 minutes or until warm. You can also use the microwave. Just cover the dish to keep moisture in. Heat in short bursts, stirring between, until hot. To freeze, first cool the dish completely. Cut the chicken and veggies into serving sizes. Use freezer-safe bags or containers. Label them with the date. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for best results. For the best flavor, marinate the chicken for at least 20 minutes. If you have time, marinate it overnight in the fridge. This brings out the zesty chili lime taste. Yes, you can use other meats like pork or shrimp. Just adjust the cooking time. Chicken thighs are perfect because they stay juicy. Here are some tasty side ideas: - Rice or quinoa for a filling option - Fresh salad for a light crunch - Black beans for extra protein - Corn on the cob for sweetness These sides balance the chicken's zesty flavor well. This blog post shared how to make a flavorful Chili Lime Chicken and Peppers dish. You learned about the key ingredients like chicken thighs, a fresh marinade, and colorful veggies. The step-by-step instructions guide you through marinating, roasting, and garnishing your meal. You also got useful tips for perfecting your dish and variations based on your taste. Remember, cooking is about finding what you enjoy. Use these ideas to create a meal that excites you and your family. Happy cooking!

Chili Lime Chicken and Peppers Sheet Pan

Discover the mouthwatering Zesty Chili Lime Chicken & Peppers Delight that will elevate your dinner game! This easy recipe features juicy chicken thighs marinated in a zesty mix of lime, chili powder, and honey, surrounded by colorful bell peppers. Perfect for busy weeknights, it’s ready in just 50 minutes! Click to explore the full recipe and bring a burst of flavor to your table tonight. #ChiliLimeChicken #SheetPanRecipes #EasyDinnerIdeas #HealthyEating
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Ingredients
  

4 chicken thighs (bone-in, skin-on or boneless, skinless)

2 tablespoons olive oil

2 tablespoons lime juice (freshly squeezed)

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon honey

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, cut into wedges

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, honey, salt, and pepper. Stir until well mixed to create a marinade.

      Add the chicken thighs to the bowl and coat them evenly with the marinade. Let it marinate for at least 20 minutes (or up to overnight in the fridge for deeper flavor).

        On a large sheet pan, spread the sliced bell peppers and red onion in an even layer.

          Place the marinated chicken thighs on top of the vegetables. Drizzle any remaining marinade over the chicken and veggies.

            Roast in the preheated oven for 25 to 30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.

              Remove the sheet pan from the oven and let rest for 5 minutes before serving.

                Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings

                  - Presentation Tips: Serve the chicken and peppers directly from the sheet pan for a rustic look, or plate individually. Garnish with fresh cilantro and lime wedges for an extra touch of color and flavor!