Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup low-sugar BBQ sauce
- 1 lime, juiced
- 1/2 teaspoon chipotle powder
- 3 bell peppers (variety of colors), sliced
- 1 large red onion, sliced
- 1 pound red potatoes, cut into small chunks
- 2 cups fresh pineapple chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Instructions:
Preheat your oven to 425°F (220°C).
Mix the low-sugar BBQ sauce, lime juice, and chipotle powder in a small bowl. Place the chicken breasts in a resealable plastic bag or a shallow dish and coat with half of the BBQ sauce mixture, ensuring the chicken is well-coated. Let the chicken marinate for at least 15 minutes.
While the chicken is marinating, combine the bell peppers, red onion, red potatoes, and pineapple chunks in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Spread the vegetable and pineapple mixture evenly on a large sheet pan. Remove the chicken breasts from the marinade and place them on the vegetables.
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
During the last 5 minutes of cooking, brush the remaining BBQ sauce mixture over the chicken breasts. Remove from the oven and let rest for a few minutes. Garnish with fresh cilantro if desired.
Serve immediately and enjoy!
