Let the oven do the heavy lifting and enjoy a stress-free dinner tonight! With only 8 minutes of active prep time in the kitchen, this deliciously sweet, salty, and tangy chicken meal is something the whole family will love. Plus, clean-up is a breeze thanks to Epicure’s Sheet Pan Liner.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- In a large bowl, whisk seasoning, oil, maple syrup, and soy sauce. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice from lime.
- Slice bell peppers. Set aside. Cut chicken into bite-sized pieces.
- Add chicken and bell peppers to bowl; mix to coat. If you have extra time, let stand 10 min or cover and refrigerate overnight.
- Arrange on Sheet Pan. Bake 12 min, or until chicken is cooked through.
Make it vegan—swap chicken thighs with 2 blocks (350 g each) medium-firm or firm tofu.
Serve with 1 cup rice.
Per serving: Calories 270, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 19 g (Fiber 3 g, Sugars 11 g), Protein 25 g.
20 min
4 servings
$2.82/serving
20 min4 servings$2.82/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- In a large bowl, whisk seasoning, oil, maple syrup, and soy sauce. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice from lime.
- Slice bell peppers. Set aside. Cut chicken into bite-sized pieces.
- Add chicken and bell peppers to bowl; mix to coat. If you have extra time, let stand 10 min or cover and refrigerate overnight.
- Arrange on Sheet Pan. Bake 12 min, or until chicken is cooked through.
Make it vegan—swap chicken thighs with 2 blocks (350 g each) medium-firm or firm tofu.
Serve with 1 cup rice.
Per serving: Calories 270, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 19 g (Fiber 3 g, Sugars 11 g), Protein 25 g.
