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<\/p>\nSpring One Sheet Pan Dinner<\/p>\n
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1 \u00c2\u00bd pounds boneless, skinless chicken breasts<\/p>\n
\u00c2\u00bd C. of your favorite BBQ sauce<\/p>\n
\u00c2\u00bc C. pineapple juice<\/p>\n
1 head broccoli, cut into florets<\/p>\n
1 orange or red pepper, sliced<\/p>\n
6 radishes, halved<\/p>\n
1 small pineapple, cut into rings or chunks<\/p>\n
\u00c2\u00bc C. olive oil<\/p>\n
Kosher salt and pepper<\/p>\n
1 jalapeno, seeded and sliced<\/p>\n
Juice of 1 lime<\/p>\n
1-2 tsp. honey, to taste<\/p>\n
\u00c2\u00bc C. fresh cilantro, chopped<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring One Sheet Pan Dinner 1 \u00c2\u00bd pounds boneless, skinless chicken breasts \u00c2\u00bd C. of your favorite BBQ sauce \u00c2\u00bc 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 \u00c2\u00bc C. olive oil Kosher salt and pepper 1 jalapeno, seeded and sliced Juice of 1 lime 1-2 tsp. honey, to taste \u00c2\u00bc C. fresh cilantro, chopped Preheat the oven to 425 degrees…<\/p>\n