Simple Supper

Cilantro and lime is a classic duo that adds a pop of zest to any dish. Our Mexican-inspired Roasted Cilantro Lime Chicken recipe makes a healthy one pan fiesta-in-your-mouth that has a lot of great taste without a lot of dishes. We marinate our chicken in a simple mixture of olive oil, cilantro and lime, using only fresh and aromatic ingredients to create this tangy, savory and garlicky goodness. The lime juice in our marinade is the secret to keeping the chicken juicy, tender and filled with the delicious citrus flavor that is perfectly complemented by the sweetness of the potatoes. We love that this recipe creates a perfect, nutrient-dense, complete meal, all on a single sheet pan. Chicken breast is a great source of lean protein, sweet potatoes are full of vitamins, fiber and potassium, and cauliflower adds another healthy dose of vitamins and minerals. We coat our cauliflower with the warming flavors of turmeric and cumin not only to create a heavenly balance with the cilantro and lime elements, but also the beautiful bright yellow color. These Mexican spices will spike up your meal as if you’ve had it marinating overnight, yet it is packed with flavor in a matter of minutes.

Nutrient Booster: Cilantro

Cilantro is a popular herb that adds delicious, fresh flavor to many dishes, but it is so much more than just a versatile culinary kitchen staple. Cilantro is loaded with beneficial phytochemicals, vitamins, minerals and antioxidants and is known to have disease preventing and health promoting attributes. Studies show that cilantro can help remove toxic heavy metals from the bodythat can cause lead-induced oxidative stress. This deep-green herb is often called the “anti-diabetic” plant in parts of Europe because it can help lower blood pressure, reduce cholesterol, and support healthy cardiovascular function. Cilantro may also be a natural means to reduce anxiety and promote healthier sleep cycles through its natural sedative effects. This herb may be a tasty addition to soups, sauces, salads, and marinades, but the nutrients it contains offers health benefits that extend beyond the palate!

Make Once, Eat Twice

This delicious Roasted Cilantro Lime Chicken is freezer friendly! The ingredients are super simple and the prep doesn’t get much easier when you double this recipe to create multiple meals. Freeze your extra marinade in a zip lock bag on its own, or combine it with uncooked chicken breasts for flavor-packed, tender, juicy chicken every time. Why not let your leftover chicken play double duty and turn it into a new dish each night? Serve it in tacos, burritos or tortilla wraps. Add it to salads, nachos, or grain bowls, like our Grilled Veggie Nourish Bowl. We love topping this chicken with our Hempy Guacamole and pairing it with a side of black beans and our favorite Ka-Pop! chips. Our chicken recipe is the perfect time-saving solution for numerous meal ideas that will never be a shortcut on flavor!

Roasted Cilantro Lime Chicken

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 4 tablespoons olive oil
  • 3 tablespoons fresh cilantro, chopped + 2 sprigs cilantro
  • 1 lime juiced
  • 1/4 teaspoon sea salt
  • 3-4 cloves garlic, minced
  • 1 pound chicken breast, pounded to 1/2" thickness
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin, optional
  • 1 teaspoon garlic powder
  • 1 head cauliflower, cut into florets
  • 1 tablespoon coconut oil
  • 3 (5") sweet potatoes, sliced with skin on
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 400ºF and place parchment paper on a half sheet pan.

  2. In a gallon size zip-top bag or shallow container, add 2 tablespoons olive oil, 3 tablespoons cilantro, lime juice, sea salt and garlic and mix together. Add the chicken to the olive oil mixture and coat well. Refrigerate while you prepare the cauliflower and sweet potatoes.

  3. In a separate bowl or zip-top bag, add 2 tablespoons olive oil, turmeric, cumin and garlic powder. Mix together, then add the cauliflower florets and coat them with the olive oil mixture. Set aside.

  4. Grease half the parchment paper with coconut oil. Arrange sweet potatoes on a ½ sheet pan. Remove chicken from the marinade and place it on top of the sweet potatoes. On the other half of the sheet pan place the cauliflower. Roast for 35-40 minutes until browned and chicken reaches an internal temperature of 165 F. Remove from oven and let cool.

  5. Once chicken & cauliflower is plated, sprinkle cinnamon on top of the sweet potatoes.

Recipe Notes

Nutrient Analysis:
Calories: 380 calories, Fat: 20 grams, Saturated fat: 5 grams, Carbohydrates: 30 grams, Sugar: 7 grams, Sodium: 445 milligrams, Fiber: 6 grams, Protein: 28 grams, Cholesterol: 60 milligrams

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