Spring One Sheet Pan Dinner

1 ½ pounds boneless, skinless chicken breasts

½ C. of your favorite BBQ sauce

¼ C. pineapple juice

1 head broccoli, cut into florets

1 orange or red pepper, sliced

6 radishes, halved

1 small pineapple, cut into rings or chunks

¼ C. olive oil

Kosher salt and pepper

1 jalapeno, seeded and sliced

Juice of 1 lime

1-2 tsp. honey, to taste

¼ C. fresh cilantro, chopped

 

Preheat the oven to 425 degrees F. In a small bowl, stir together the BBQ sauce and pineapple juice. On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 T. olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender. Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 T. olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.