Are you craving a delicious, healthy, and surprisingly quick dinner? Look no further! This recipe, inspired by the vibrant flavors of Pati Jinich's Mexican cooking, combines juicy citrus-marinated chicken with tender roasted vegetables. It’s a perfect example of homemade cooking at its finest, offering a delightful balance of sweet, savory, and tangy notes. This easy recipe is ideal for busy weeknights and will quickly become one of your go-to quick dinner ideas. Let's get started on this journey to deliciousness!
Ingredients:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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For the Vegetables:
- 1 bell pepper (any color), chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Get started: Preheat your oven to 400°F (200°C).
Marinate the Chicken: In a medium bowl, whisk together orange juice, lime juice, olive oil, honey, cumin, chili powder, garlic powder, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for even more intense flavor.
Roast the Vegetables: While the chicken marinates, toss the chopped bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Bake: Place the marinated chicken on the same baking sheet with the vegetables, ensuring they are spread in a single layer. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
Serve: Once cooked, remove from the oven and let rest for 5 minutes before serving. This easy recipe is perfect on its own or served with rice, quinoa, or tortillas.
Tips for Success:
- For extra flavor, add a pinch of dried oregano or smoked paprika to the marinade.
- Don't overcrowd the baking sheet; this ensures even cooking of both the chicken and vegetables.
- Feel free to substitute your favorite vegetables. Broccoli, carrots, and asparagus would all work well.
- If you prefer spicier food, increase the amount of chili powder or add a pinch of cayenne pepper.
Variations:
- Sheet Pan Fajitas: Slice the chicken and vegetables into strips for a quick and easy sheet pan fajita meal.
- Chicken Salad: Shred the cooked chicken and mix it with mayonnaise, avocado, and your favorite seasonings for a delicious chicken salad.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 15-20g
This Pati Jinich-inspired recipe delivers a healthy and delicious meal without spending hours in the kitchen. It's a perfect example of how simple and flavorful homemade cooking can be. Enjoy this healthy meal and discover the joy of easy recipes that are packed with flavor! This is a great addition to your collection of best recipes for a quick and easy dinner.