Description
A bold and easy sheet pan dinner featuring seasoned roasted chicken with peppers, corn, and fresh pico topped with cotija cheese.
Ingredients
1 tablespoon brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breasts
2 bell peppers, thinly sliced
1 red onion, thinly sliced
2/3 cup sweet corn kernels
1 pint cherry tomatoes, quartered
1/2 sweet onion, diced
1/4 cup chopped cilantro
Juice of 1/2 lime
Pinch of salt
Pinch of black pepper
Crumbled cotija cheese, for topping
Guacamole, for serving
Extra cilantro, for serving
Sliced jalapeños, for serving
Lime wedges, for serving
Instructions
1. Preheat the oven to 425°F.
2. In a small bowl mix the brown sugar cumin chili powder smoked paprika garlic powder chipotle chili powder salt and black pepper.
3. Rub most of the seasoning mixture over the chicken saving a little for the vegetables.
4. Place the chicken on a large sheet pan and arrange the sliced bell peppers and red onion around it then sprinkle remaining seasoning over the vegetables and scatter corn across the pan.
5. Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F stirring vegetables halfway if needed.
6. While the chicken cooks combine cherry tomatoes diced sweet onion cilantro lime juice salt and pepper in a bowl to make quick pico.
7. Let the chicken rest 5 to 10 minutes then slice or shred.
8. Spoon pico over the chicken and vegetables and finish with crumbled cotija cheese.
9. Serve with guacamole cilantro jalapeños and lime wedges.
Notes
For extra heat add more chipotle chili powder or sliced jalapeños.
Boneless chicken thighs can be used instead of chicken breasts.
Leftovers are excellent for tacos burrito bowls or nachos.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Easy Dinner Ideas
- Method: Sheet Pan Roasting
- Cuisine: American