Sheet Pan Chili Lime Tilapia with Veggies

Ingredients

• Tilapia

  Fish, raw

  16 oz or 454g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Broccoli

  Raw

  1 bunch or 608g

• Lime juice

  Raw

  2 lime yields or 88g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Water

  Plain, clean water

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Chili powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 425°F. Lightly oil a baking sheet or coat it with nonstick spray.
2. In a small bowl, whisk together half of the olive oil, minced garlic, lime juice, honey, chili flakes, chili powder, cumin, and cilantro.
3. Place sweet potato fries and broccoli florets in a single layer on the prepared baking sheet. Drizzle with the remaining olive oil, season with salt and pepper, and mix well. Make space for the tilapia fillets and place them in the reserved spaces. Brush the fish with the chili-lime mixture.
4. Bake until the fish flakes easily with a fork and the broccoli begins to crisp up on the edges and has softened, about 20–25 minutes.

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