sheet pan cilantro lime chicken

+ sweet potatoes
5 from 2 votes
Total Time: 25 minutes
Servings: 6


  • 3 tablespoons honey warmed
  • ¼ cup extra virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 clove garlic minced
  • 1 teaspoon ground ginger
  • 2 tablespoons fresh cilantro chopped
  • 1 lime juice
  • 2 pounds boneless skinless chicken thighs
  • 2 pounds sweet potatoes peeled + cut into wedges
  • 2 cups cauliflower florets
  • 3 green onions chopped for serving


  • ¾ cup greek yogurt
  • ¼ cup cilantro chopped
  • ½ lime zest + juice
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ jalapeño seeded and roughly chopped, optional


  • Heat the oven 425°F. Use a non-stick sheet pan or line with parchment paper, set aside.
  • In a small saucepan or skillet combine 3 tablespoons honey, ¼ cup olive oil, 2 teaspoons chili powder, 1 teaspoon salt, ½ teaspoon pepper, 1 clove garlic and 1 teaspoon ginger. Warm over low heat whisking until fully combined. Remove from heat and stir in 2 tablespoons cilantro and juice from 1 lime.
  • Evenly space the chicken, 2 cut sweet potatoes, and 2 cups cauliflower on the sheet tray. Drizzle the warmed spice mixture over tossing with tongs to completely coat.
  • Transfer the chicken and veggies to the oven for 20 minutes before turning the broiler on high for 5 minutes or until the chicken is browned and the sweet potatoes and cauliflower are tender.
  • Meanwhile, in a blender or small food processor, add ¾ cup yogurt, ¼ cup cilantro, zest + juice from one lime, 1 clove garlic, ½ teaspoon salt, ½ teaspoon chili powder and ½ chopped  jalapeno (if using). Blend until smooth.
  • Serve the chicken and veggies drizzled with cilantro yogurt sauce, and garnish with 3 chopped green onions.


  • Serve with a grain like my favorite 10 minute farro or wild rice and a simple green salad.


  • Protein: You can swap the chicken thighs for chicken breasts. Just increase the cooking time by 5 minutes or until the internal temperature reads 165° F. You can also swap the chicken for pork tenderloin and cook until its internal temperature reads 145°F.
  • Vegetarian: Instead of using chicken in this recipe, double the cauliflower.


  • Prepare Cilantro Yogurt Sauce and store in an airtight container.
  • Pre-cut sweet potatoes, cauliflower, and green onions and store in an airtight container.


Calories: 439kcal | Carbohydrates: 43g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 628mg | Potassium: 1036mg | Fiber: 6g | Sugar: 16g | Vitamin A: 21760IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg