Sheet Pan Chili Lime Chicken Breasts

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice
• Optional: cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
3. 3 Rub the spice mixture all over the chicken breasts.
4. 4 Place chicken on a sheet pan lined with parchment paper.
5. 5 Sprinkle lime zest over the chicken and drizzle with lime juice.
6. 6 Roast for 20-25 minutes, until the internal temperature reaches 165°F.
7. 7 Let rest for 5 minutes before serving.
8. 8 Garnish with cilantro if desired.

Nutrition

Tips

• For extra flavor, marinate the chicken in the spice mixture for at least 30 minutes before roasting.
• Add sliced bell peppers or onions to the sheet pan for a veggie-packed meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Serving Suggestions

• Serve with a side of Mexican rice and black beans.
• Pair with a fresh avocado salsa for added creaminess.

FAQ