Sheet Pan Coconut Lime Chicken with Sweet Potatoes

Tender chicken and sweet potatoes are infused with tropical flavors in this easy sheet pan meal.

Ingredients

• 1 can coconut milk
• 3 limes, juiced and zested
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken thighs
• 2 cups sweet potatoes, peeled and diced
• 1 cup red bell peppers, sliced
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine coconut milk, lime juice, lime zest, olive oil, honey, salt, and black pepper.
3. Add the chicken thighs to the bowl and marinate for at least 30 minutes, preferably in the refrigerator.
4. Place the diced sweet potatoes and sliced red bell peppers on a sheet pan.
5. Drizzle with olive oil and season with salt and pepper to taste, mix well to coat.
6. Arrange the marinated chicken thighs on the same sheet pan, keeping the vegetables around them.
7. Scatter minced garlic over the vegetables and chicken.
8. Roast in the oven for 30 minutes or until the chicken is cooked through and the sweet potatoes are tender.
9. Garnish with chopped cilantro before serving.
10. Serve hot and enjoy!

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