Garlic-Ginger-Lime Chicken & Sweet Potato Sheet Pan Dinner
One-pot meals are so handy!
But what if you’re wanting something more roast-y? Something baked and not saucy or soupy?
Sheet pan dinners are a versatile way to get dinner on the table in no time with minimal fuss. Just put all the things on the sheet pan and pop it in the oven! Perfect for busy school nights!
Something For Everyone
If you have picky eaters, sheet pan dinners are a great way to make everyone happy. Everyone can serve themselves what they like, right off the sheet pan. Add a variety of veggies, or if everyone loves the same thing have plenty of that on there.
Broccoli, cauliflower, or asparagus would also pair well with this Garlic-Ginger-Lime-Chicken and Sweet Potato Sheet Pan Dinner.
Marinating the chicken overnight is best, however, if all you have time for is a quick marinade while you prepare the rest of the veggies, it will still be flavorful.
Garlic-Ginger-Lime Chicken & Sweet Potato Sheet Pan Dinner
I prepared this with chicken breast cut into 1-inch chunks for two reasons:
- So it would cook more quickly for busy nights
- So the marinade would cover more of the chicken and impart more flavor in a short amount of time
You could use whole breasts if you like, just reduce the heat a bit and cut your sweet potatoes into wedges instead of thinner slices. It will take a bit longer to cook so keep that in mind.
The bright, fresh flavor of garlic, ginger, and lime is a perfect complement to the roast-y sweetness of sweet potatoes. If someone in your family doesn’t like sweet potatoes, throw a few regular potatoes on just for them.
This sheet pan dinner is a great dinner option for those busy school nights when you don’t have time for lots of mixing and waiting. You need something fast, healthy, and easy — and this is IT!
Do you make sheet pan dinners? What meats and veggies do you use?
- 3 boneless, skinless chicken breastscut into 1-inch chunks
- 3 to 4medium sweet potatoespeeled and sliced
- 1 lime, juiced
- 2 to 3tablespoons Wildly Organic Olive Oildivided
- 1"knob fresh gingergrated or minced
- 3 cloves fresh garlicpressed or minced
- 1/2 teaspoon Wildly Organic Himalayan Pink Salt
- 1/4teaspoon Wildly Organic Black Pepper
- 1/2 to 1 pound fresh green beanswashed and trimmed
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Preheat oven to 400F.
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In a zipper bag, combine lime juice, 1 tablespoon olive oil, ginger, garlic, salt, and pepper.
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Squish the bag a few times to combine everything well.
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Add the chicken to the marinade and set aside (or marinate overnight if possible) while preparing the rest of the ingredients.
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Peel and slice the sweet potatoes into 1/4 inch slices.
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Wash and trim the fresh green beans.
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With 1 tablespoon of olive oil (or more as desired) evenly coat the green beans and the sweet potatoes before arranging on the sheet pan.
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Line a sheet pan with parchment paper.
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Evenly distribute the sweet potatoes and green beans on the sheet pan and sprinkle with salt and pepper.
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Remove chicken chunks from marinade and place evenly on the sheet pan.
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Roast in preheated oven for 15 to 20 minutes or until done to your liking.
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Remove from oven and serve while hot.
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