Description
A bold and easy sheet pan chicken dinner packed with smoky spices, roasted vegetables, fresh pico de gallo, and vibrant toppings.
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 fresh corn kernels
1 pint cherry tomatoes, quartered
1/2 sweet onion, finely diced
1/4 cup chopped cilantro
Juice of 1/2 lime
Pinch of salt
Pinch of black pepper
1/3 cup crumbled Mexican-style cheese
Guacamole
Fresh cilantro
Sliced jalapeño peppers
Lime wedges
Instructions
1. Preheat the oven to 425°F.
2. In a small bowl combine brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt, and black pepper.
3. Coat the chicken breasts evenly with the spice mixture, reserving a small portion for the vegetables.
4. Place the chicken on a large sheet pan and arrange sliced bell peppers and onion around it.
5. Sprinkle the remaining spice mixture over the vegetables.
6. Scatter the corn kernels across the pan.
7. Roast for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
8. If vegetables brown too quickly, stir them halfway through cooking.
9. Allow the chicken to rest for 5–10 minutes before slicing or shredding.
10. Prepare the quick pico by mixing tomatoes, onion, cilantro, lime juice, salt, and pepper.
11. Top the roasted chicken and vegetables with pico and crumbled cheese.
12. Serve with guacamole, jalapeños, cilantro, and lime wedges.
Notes
For extra heat add more chipotle chili powder or fresh jalapeños.
Chicken thighs can be substituted for chicken breasts.
Leftovers store well in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Roasting
- Cuisine: Mexican-inspired