Sheet Pan Sweet Heat & Citrus Chicken

Roasted chicken with vegetables doesn’t get any easier than this. Brushed with a delicious combination of La Grille® Sweet Heat BBQ Sauce and lemon and lime juices, it all comes together on one sheet pan for easy cleanup.

20m
Prep time
27m
Cook time
258
Calories
13
Ingredients
8
Servings

Ingredients

Preparation

Reviews

Related Recipes

What you'll need

Sweet Heat BBQ Sauce

Ingredients

5 tbsps (75 ml) Sweet Heat BBQ Sauce
1 tbsp (15 ml) lime zest
2 tbsps (30 ml) lime juice
1 tbsp (15 ml) lemon zest
2 tbsps (30 ml) lemon juice
1 tbsp (15 ml) finely chopped fresh cilantro
2 lbs (1 kg) boneless skinless chicken breast
2 cups (500 ml) chopped zucchini, (cut into 1/2-inch (1-cm) pieces)
2 cups (500 ml) chopped yellow bell pepper, (cut into 1/2-inch (1-cm) pieces)
4 cups (1 l) baby potatoes, sliced 1/4-inch (1/2-cm) thick
1 1/2 cups (350 ml) red onion, (cut into 1/2-inch (1-cm) pieces)
2 tbsps (30 ml) canola oil
1 1/2 tsps (7 ml) salt

Nutrition information (per Serving)

258Calories
63mgCholesterol
622mgSodium
26gProtein
6gTotal Fat
3gFiber
25gCarbohydrates

Preparation

Preheat oven to 425°F (220°C). Mix BBQ Sauce, lime and lemon juice and zest, and cilantro in small bowl until well blended. Reserve half of the sauce mixture Brush chicken evenly on both sides with half of the sauce mixture. Reserve remaining sauce mixture for basting. Arrange chicken in single layer in center of large parchment-line sheet pan.
Place vegetables and oil in large bowl. Sprinkle with salt; toss to coat. Arrange vegetables around chicken on sheet pan.
Bake 15 minutes. Brush chicken with remaining sauce mixture. Bake 10 to 12 minutes longer or until chicken is cooked through and vegetables are tender. Let stand 5 minutes before serving.

Reviews

Sheet-Pan Chicken with Sweet Potatoes

Get great recipe ideas by creating your flavour profile.

Already have an account? Log in now.