Recipes November 11, 2025

One-Pan Ginger-Chile Chicken

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

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.

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