Spring One Sheet Pan Dinner Recipe

Spring One Sheet Pan Dinner Recipe




10 minutes


40 minutes

  • 1 ½ pounds boneless, skinless chicken breasts
  • ½ cup of your favorite BBQ sauce
  • ¼ cup pineapple juice
  • 1 head broccoli, cut into florets
  • 1 orange or red pepper, sliced
  • 6 radishes, halved
  • 1 small pineapple, cut into rings or chunks
  • ¼ cup olive oil
  • Kosher salt and pepper
  • 1 jalapeno, seeded and sliced
  • Juice of 1 lime
  • 1-2 teaspoons honey, to taste
  • ¼ cup fresh cilantro, chopped
  1. Preheat the oven to 425 degrees F.
  2. In a small bowl, stir together the BBQ sauce and pineapple juice.
  3. On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender.
  4. Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 tablespoons olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper
  5. To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.