Coconut‑Lime Chicken & Quinoa Sheet‑Pan Fiesta

Looking for a quick, low‑prep dinner that feels like a tropical getaway? This Coconut‑Lime Chicken & Quinoa Sheet‑Pan Fiesta delivers zesty citrus, fragrant coconut, and hearty quinoa—all baked in a single pan. Serve it hot for a clean, colorful plate you’ll love to re‑create weekly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 3 tbsp fresh lime juice
• 2 tsp grated lime zest
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 cup quinoa, rinsed
• 1 cup cauliflower rice
• 1 cup sliced bell pepper (mixed colors)
• 1 cup broccoli florets
• 2 tbsp chopped fresh cilantro
• 1 tbsp extra‑virgin olive oil (for roasting)
• Optional garnish: lime wedges, extra cilantro

Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a large rim‑med baking sheet or 9×13" sheet pan with coconut oil.
2. In a bowl, whisk together lime juice, zest, honey, garlic powder, smoked paprika, salt, pepper, and 2 tbsp coconut oil. Toss the chicken thighs until evenly coated.
3. Arrange the seasoned chicken on the pan and scatter bell pepper, broccoli, and cauliflower rice around them. Drizzle the remaining coconut oil and drizzle the quinoa on top.
4. Sprinkle quinoa with a pinch of salt and a few dashes of garlic powder to keep it from sticking.
5. Roast for 15‑18 minutes, until the chicken reaches 165°F (74°C), the vegetables are tender, and quinoa is fluffy.
6. Remove the pan from the oven, let the chicken rest 3 minutes, then sprinkle fresh cilantro and lime zest over the entire dish.
7. Scoop portions onto plates and serve with extra lime wedges for squeezing.
8. Enjoy the burst of citrus and coconut alongside wholesome quinoa in one easy sheet‑pan feast!

Chef's Note

To keep quinoa extra fluffy, rinse it in a fine‑mesh strainer and stir in a splash of light coconut milk before roasting. Add a handful of toasted coconut flakes at the end for a nutty crunch.

Make-Ahead Tips

Cool completely before storing. Keep chicken and quinoa in separate airtight containers for up to 3 days. Reheat the whole dish or individual portions in the microwave, adding a splash of water to keep quinoa moist.

Substitutions

Swap chicken for firm tofu or tempeh for a vegetarian option. Use wild rice or brown rice instead of quinoa for a different grain texture.