Sheet Pan
Coconut Lime Sheet-Pan Chicken & Broccoli: Sesame Greens for a Weeknight Meal
Turns chicken, broccoli, and sweet peppers into a complete one-pan dinner in a coconut lime direction. It is streamlined for the busiest part of the week, and Sesame Greens adds an easy extra layer of vegetables.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 5 cups broccoli florets
- 2 bell peppers, sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups cooked brown rice, for serving
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 3 cups baby greens
- 1 tsp toasted sesame seeds
Make it happen
Directions
- 1
Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
- 2
Whisk 3/4 cup light coconut milk and 1 lime, zested and juiced with olive oil, salt, and pepper in a large bowl.
- 3
Add the chicken and vegetables, toss well, and spread in a single layer.
- 4
Roast for 22–24 minutes, stirring once, until the chicken reaches 165°F. Finish and serve over brown rice.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Recipe makes 2 servings. Values are planning estimates, not medical advice.