Sheet Pan Chili Lime Chicken Meatballs

• 1 lb ground chicken
• 2 tbsp fresh lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp chopped cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 red onion, sliced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, mix ground chicken, lime juice, chili powder, cumin, garlic powder, breadcrumbs, egg, cilantro, salt, and pepper until just combined.
3. 3 Form mixture into 1-inch meatballs.
4. 4 Arrange meatballs on a sheet pan and drizzle with olive oil.
5. 5 Scatter bell pepper, zucchini, and red onion around the meatballs.
6. 6 Roast for 20 minutes or until meatballs are cooked through.
7. 7 Serve hot.

Nutrition

Tips

• For extra flavor, drizzle with additional lime juice before serving.
• Add a handful of fresh spinach to the pan for the last 5 minutes of cooking for a greens boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Serve with a side of cauliflower rice or a fresh avocado salad.
• Pair with a zesty lime dipping sauce for extra kick.

FAQ