Bright, anti-inflammatory sheet-pan chicken with ginger, citrus, and roasted veggies. Weeknight-fast, meal-prep friendly.
Prep: 15 min Cook: 25–30 min Total: 40–45 min Yield: 2–3 servings
Ingredients
- 2 boneless, skinless chicken breasts (about 1–1.25 lb total)
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp fresh ginger, grated (or 1/2 tsp ground)
- 1 small shallot, finely diced
- 1 jalapeño, minced (seeded for mild) — or 1/2 cup diced bell pepper (for very mild)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp chopped fresh cilantro (optional)
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 1/2 cups broccoli florets
- 1 cup diced bell peppers
- 1/2 cup diced zucchini (optional)
- Cooked brown rice, for serving
- Lime wedges & extra olive oil, to finish
Instructions
- Preheat: Heat oven to 425°F (220°C). Line a rimmed sheet pan with parchment.
- Marinade: In a bowl whisk 2 tbsp olive oil, 1 tbsp grated ginger, 1 finely diced shallot, 1 minced jalapeño, and 2 tbsp lime juice. Stir in 1 tbsp cilantro (optional), 1/2 tsp salt, and 1/4 tsp pepper.
- Chicken: Add 2 chicken breasts, coat well, and marinate 10–15 minutes.
- Veggies: On the pan, toss 1 1/2 cups broccoli, 1 cup diced bell peppers, and 1/2 cup diced zucchini (optional) with 1 tbsp olive oil, the remaining 1/2 tsp salt and 1/4 tsp pepper. Push to one side.
- Roast: Place chicken on the open side, pour remaining marinade over top. Roast 25–30 minutes, flipping chicken at 15 minutes, until veggies are browned and chicken is 165°F internal.
- Serve: Rest 5 minutes, slice, and plate with ~1 cup cooked brown rice per serving. Finish with a squeeze of lime and a drizzle of olive oil.
Nutrition (per serving, est.)
- Calories: ~520
- Protein: ~45 g
- Carbs: ~48 g (incl. fiber ~7 g)
- Total Fat: ~18 g
- Sugars: ~7 g
- Sodium: ~720 mg
Estimates based on 3 servings, ~175 g cooked rice per person. Adjust if you change portion sizes.
Tags: Anti-Inflammatory, Weeknight, Sheet Pan, Gluten-Free, Dairy-Optional