This Sheet Pan Mexican Inspired Chicken & Veggies recipe is your answer to a flavorful, all-in-one meal that’s incredibly easy to prepare. Perfect for busy weeknights, this dish requires less than 10 minutes of hands-on prep and is guaranteed to become a family favorite. It’s naturally Whole30, Paleo, Grain-Free, Gluten-Free, Dairy-Free, and Specific Carbohydrate Diet Legal, making it suitable for a wide range of dietary needs.
Sheet Pan Mexican Chicken and Colorful Veggies
Why This Mexican Chicken Sheet Pan Will Be Your New Go-To
- Effortless Cleanup: As a sheet pan meal, everything cooks together on one pan, minimizing dishes and maximizing convenience. Ideal for hectic weeknights!
- Explosion of Flavor: Chicken and vegetables are generously seasoned with a zesty Mexican spice blend, offering a delightful warmth without being overpowering. The creamy green sauce adds a refreshing and tangy counterpoint.
- Versatile Serving Options: Enjoy it as is for a light and healthy meal, or make it kid-friendly by serving it in tortillas with salsa or cheese.
- Quick and Easy: From start to finish, this recipe takes only 30 minutes, with a mere 15 minutes of active preparation time.
Close-up of Sheet Pan Mexican Chicken and Veggies with Green Sauce
Making it Paleo & Whole30 Compliant
To ensure this recipe aligns with Paleo and Whole30 diets, simply omit the black beans. For those following the Specific Carbohydrate Diet, remember to use dried black beans that have been soaked overnight before adding them to the sheet pan.
Serving Suggestions for Your Mexican Chicken & Veggies
I highly recommend serving this Sheet Pan Mexican Chicken and Veggies over cauliflower rice (or regular rice) to soak up the delicious, spicy sauce from the pan. Alternatively, serve it with tortillas or lettuce cups for a taco-style experience.
Garnish Ideas?
The flavors in this dish are so robust that simple garnishes are best. A drizzle of the green sauce and a few sprigs of fresh cilantro are perfect. You can also offer pico de gallo or salsa, guacamole, sliced avocado, and for those who enjoy dairy, a dollop of sour cream or shredded cheese.
Overhead shot of Sheet Pan Mexican Chicken and Veggies with cilantro garnish
Ingredients for Your Sheet Pan Mexican Chicken
- Chicken: Choose either chicken thighs or breasts.
- Bell Peppers: A mix of red and yellow bell peppers adds vibrant color and sweetness, but any combination of red, orange, yellow, or green will work.
- Jalapenos: For a touch of heat.
- Red Onions: Provide a slightly sweet and pungent flavor.
- Black Beans: Canned, rinsed black beans are convenient. If using dried for SCD, pre-soak them.
- Limes: Lime wedges baked with the veggies add citrusy notes, and extra wedges are great for garnish.
- Cumin: A foundational Mexican spice.
- Paprika: Smoked paprika enhances Mexican flavors, but sweet or hot paprika are also suitable.
- Oregano: Mexican oregano is ideal for its citrusy hint, but regular oregano can be substituted.
Spice It Up!
This recipe is designed for medium spice, but you can easily adjust the heat level. For less spice, use only 2 teaspoons of chili powder and remove the seeds from the jalapeño. For extra heat, use 1 1/2 – 2 tablespoons of chili powder and include 2 thinly sliced jalapeños with seeds.
Sheet Pan Chicken Fajitas with bell peppers and onions
Best Chicken Cut for Sheet Pan Cooking
Chicken thighs are my preferred choice for this recipe because they remain incredibly juicy and flavorful during baking, surpassing chicken breasts in moisture. If using bone-in thighs, increase the cooking time by 10 minutes and ensure an internal temperature of 165°F using a meat thermometer. Larger chicken breasts may also require an extra 5 minutes of cooking time.
Ingredient Swaps and Additions
Feel free to customize this recipe with other vegetables like diced mushrooms, broccoli florets, or cubed sweet potato or butternut squash. While I prefer red onions for their sweetness and color, yellow onions are a fine substitute. For a vegetarian option, replace chicken with large portobello mushrooms, brushed with spices for a “meaty” texture when baked.
Sheet Pan Chicken Fajitas with various vegetables
Choosing the Right Baking Sheet Size
A 12 x 17 inch baking sheet is ideal. Overcrowding the pan prevents browning and leads to mushy vegetables and meat. If needed, use a larger sheet pan or divide the ingredients between two pans to ensure even spreading.
What Makes the Green Sauce So Special?
This green sauce is truly addictive! Simply blend mayonnaise, lime juice, cilantro, garlic, and scallions in a blender or food processor until smooth. For extra spice, add a jalapeño, or for more tang, increase the lime juice.
Ingredients for the Green Sauce in a blender
Make-Ahead Tips
Absolutely! The green sauce can be made up to 3 days in advance and stored in the refrigerator. The cooked chicken and veggies can also be prepared a day ahead and reheated in the oven at 350°F for 5-8 minutes, or until warmed through.
Leftover Magic
Leftovers will keep for up to 3 days in the fridge. They’re fantastic chopped and added to salads, using leftover green sauce as a dressing. You can also freeze the cooked chicken and veggies for up to 3 months and reheat them in the microwave or skillet.
Sheet Pan Chicken Fajitas with lime and cilantro
More Sheet Pan Recipes to Explore:
Sheet Pan Mexican Chicken and Veggies
By Every Last Bite
This Sheet Pan Mexican Inspired Chicken & Veggies delivers a flavorful, all-in-one meal with minimal prep. A weeknight dinner winner!
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Diets: Dairy-Free, Gluten-Free, Grain-Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings: 4
Calories: 209 kcal
Ingredients
- 1 large Yellow or Orange Bell Pepper, strips
- 1 large Red Bell Pepper, strips
- 1 Red Onion, thinly sliced
- 1 Jalapeno, thinly sliced
- 1 Lime, wedges
- ⅓ cup Black Beans (optional)
- 3 cloves Garlic, crushed
- 3 tbsp Olive Oil
- ¼ cup Lime juice
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 2 tsp Oregano
- 1 tsp Paprika
- ½ tsp Salt
- ½ tsp Black Pepper
- 6 chicken thighs or 3 chicken breasts, halved
Green Sauce
- ⅓ cup Mayonnaise
- 2 tbsp Lime Juice
- ¼ cup Cilantro
- 3 Scallions
- 1 clove Garlic
Instructions
- Preheat oven to 425°F (220°C).
- Place bell peppers, red onion, jalapeno, lime wedges, and black beans on a 12×17 inch baking tray.
- Whisk olive oil, garlic, lime juice, chili powder, cumin, paprika, oregano, salt, and pepper in a bowl.
- Pour half the sauce over veggies, toss to coat, and arrange in a single layer. Place chicken between veggies. Brush remaining sauce over chicken.
- Bake for 20-25 minutes, until chicken is cooked through.
- While chicken cooks, make green sauce: blend mayonnaise, cilantro, scallions, garlic, and lime juice until smooth.
- Garnish cooked chicken and veggies with cilantro and lime wedges before serving.
Nutrition
Calories: 209kcal, Carbohydrates: 18g, Protein: 3g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 474mg, Potassium: 407mg, Fiber: 5g, Sugar: 7g, Vitamin A: 3673IU, Vitamin C: 126mg, Calcium: 74mg, Iron: 3mg
