Need an easy + healthy one pan meal? Try this Whole30 Ginger Lime Sheet Pan Chicken! Made in under an hour, this paleo and gluten free dinner is made with only a few simple ingredients and loaded with flavor! This post is sponsored by Path of Life.
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Know what I love? EASY SHEET PAN DINNERS. Yes, you heard me, the girl who loves to cook and spends hours every week in the kitchen loves nothing more than throwing everything on one pan, tossing it in the oven with a yummy marinade and calling it a day!
I have no shame in admitting it either! Sheet pan meals are simple, don’t require spending more than an hour in the kitchen, and they usually taste amazing!
I have a whole blog post that lists out my favorite 25 Easy Whole 30 Sheet Pan Dinner Recipes, and let me just say – this Whole30 Ginger Lime Sheet Pan Chicken is 100% being added to that list! (It’s right there next to this Italian Pork Tenderloin Sheet Pan Dinner and Sheet Pan Lemon Rosemary Chicken Thigh Dinner)
If you’ve never made a sheet pan meal, basically the concept is that you cook everything one one pan. That means one mess to clean up, and only one dirty dish. It’s kinda amazing!
It is pretty hard to mess up a sheet pan meal and I totally encourage you to experiment with it, but I’ve found that there are a few things that are key to making a good sheet pan meal.
Tips for Sheet Pan Meals
Add your food in at different times. Very rarely will you find that a meat, potato and veggie can all cook at the same time. That’s why I like to add things in at stages. For example.. green beans and chicken don’t take the same amount of time to cook. So you can cook the chicken for 15 minutes, then add green beans to the sheet, and bake for another 10ish minutes.
Try to have some variation of flavor – It can be tempting to just toss the same marinade on everything, and sometimes I do this. However, I do try to mix it up a little bit. I love that in this dish – the chicken and brussels have the same marinade, but the cauliflower has a whole different flavor of it’s own! It gives the dish a little more dimension! Spices are a great way to make a one pan meal taste like it’s got a variety of flavor.. for example, you can toss one veggie in garlic and a different one in rosemary and pepper. Both equally delicious, but different!
Parchment paper> aluminum foil. I love using my reusable silpat baking sheets, but if you’re in a time crunch and want to toss your liner after baking, NOTHING sticks to parchment paper in my experience. You don’t want to waste time trying to pull stuck food off of foil… parchment paper is way better! (One thing to note though, if you’re going to be broiling for more than 3-4 minutes…go for foil. Parchment paper can burn)
Don’t over crowd the pan! If you over crowd the pan, you’re gonna end up with a mushy mess! You need to have some space around the pan for air to flow and get everything perfectly cooked.
Now that you’re a sheet pan dinner pro, let’s talk about this Whole30 Sheet Pan Chicken and how much you’re gonna love it. This chicken is marinated in a yummy ginger lime sauce.
It’s best to marinate it overnight for maxium flavor, but you can also just let it sit in the marinade for a few minutes as your oven is heating up. I tossed the brussels in the extra marinade
(*Note, I would never use a meat-contaminated marinade if you are not cooking both the meat and veggies at the same temp/time. Because the brussels sprouts and chicken are baking at the same time and same temperature, I’m confident any potential bacteria from the chicken will be cooked off. You shouldn’t do this if you plan to cook veggies/chicken at different times due to food safety!)
P.S. If you love easy sheet pan dinners, check out these 25 Healthy Sheet Pan Dinners!
The real star of the show isn’t the marinade (or the fact that the meal is SUPER easy), it’s actually Path of Life’s Roasted Garlic Cauliflower.
Now, I have a confession to make.. are you ready? I hate cauliflower. I don’t like it when I roast it myself, I’m not a fan of it as ‘rice’, and I don’t like it mashed. Up until now.
This Roasted Garlic Cauliflower is seriously so delicious, I found myself eating it right out of the bag (not even roasted, just microwaved!!) The flavor is sooo delicious, and makes you actually want to eat your veggies.
I’m really excited to use the cauliflower outside of this recipe too. I know it’s going to be perfect for super busy nights when I either can’t think of what to make for dinner or just need an easy side to go with leftover-makeover 🙂
Ingredients for Ginger Lime Chicken
- Path of Life Roasted Garlic Cauliflower
- coconut aminos
- pepper and garlic powder.
- A citrus juicer and microplane zester will also be helpful!
Other healthy sheet pan dinners:
- Italian Pork Tenderloin Sheet Pan Dinner
- Sheet Pan Lemon Rosemary Chicken Thigh Dinner
- Sheet Pan Maple Mustard Pork Tenderloin Dinner
- Apple Pork Tenderloin Sheet Pan Dinner
- Paleo Sheet Pan Balsamic Chicken and Veggies
Whole30 Ginger Lime Sheet Pan Chicken
- 1 lb chicken breasts cleaned + pounded thinly
- 1 lb brussels sprouts halved
- 1 10 oz bag Path of Life Roasted Garlic Cauliflower
- In a bowl, whisk together marinade. Place chicken in marinade + allow it to sit for at least 20 minutes for best flavor (overnight is even better!)
- While the chicken is marinating, prepare a baking sheet with parchment paper + preheat oven to 450
- Place chicken and brussels sprouts on the baking sheet. Pour remaining chicken marinade over halved brussels sprouts and bake at 450 for 20 minutes.
- Added Path of Life Roasted Garlic Cauliflower to the baking sheet with the brussels sprouts + chicken. Broil on high for 3 minutes.
- Serve + enjoy!
Did you know I have a FREE 7 Day Whole30 Meal Plan? Click here for the details!