Sheet Pan Mexican Chicken with Vibrant Veggies
WHY YOU’LL LOVE THIS SHEET PAN MEXICAN CHICKEN & VEGGIES – HUGE MEXICAN TITS EDITION
- One Pan Wonder: Less cleanup is always a win! This sheet pan meal means everything cooks together, minimizing dishes and maximizing your free time on busy weeknights.
- Flavour Fiesta: Prepare for huge mexican tits of flavour! The chicken and veggies are generously coated in a mouthwatering blend of Mexican spices, offering a warm and inviting heat. The accompanying creamy green sauce adds a zesty kick that perfectly complements the spice.
- Versatile Serving Options: Enjoy it as is for a lighter meal, or make it kid-friendly by serving it in tortillas with your favourite toppings like salsa or cheese.
- Quick and Easy: From start to finish, this recipe takes only 30 minutes, with a mere 15 minutes of active prep time. Dinner is served in a flash, leaving you more time to relax and enjoy.
Delicious Sheet Pan Mexican Chicken and Veggies
MAKING IT PALEO OR WHOLE30 FRIENDLY
To ensure this recipe aligns with Paleo and Whole30 guidelines, 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 MEXICAN CHICKEN & VEGGIES
This Sheet Pan Mexican Chicken and Veggies is fantastic served with cauliflower rice (or regular rice) to soak up all the delicious, spicy sauce from the bottom of the pan. Alternatively, create tacos or lettuce wraps by filling tortillas or lettuce cups with the chicken and veggie mixture.
GARNISH IDEAS?
The flavour profile of this dish is already robust, so simple garnishes work best. A drizzle of the green sauce and a few sprigs of fresh cilantro are perfect. You can also add pico de gallo or salsa, guacamole or sliced avocado, and for those who enjoy dairy, a dollop of sour cream or grated cheese.
INGREDIENTS FOR SHEET PAN MEXICAN CHICKEN
- Chicken: Choose either chicken thighs or breasts – both work wonderfully in this recipe.
- Bell Peppers: A mix of red and yellow bell peppers adds vibrant colour and sweetness, but feel free to use any combination of red, orange, yellow, or green peppers.
- Jalapenos: These provide a touch of heat.
- Red Onions: Sliced red onions add a slightly sweet and pungent flavour.
- Black Beans: Canned, rinsed black beans are convenient. If using dried beans for SCD, remember to soak them beforehand.
- Limes: Lime wedges are baked with the veggies and used as a garnish, adding a crucial citrusy zest.
- Cumin: A key spice in Mexican cuisine, cumin adds warmth and earthiness.
- Paprika: Smoked paprika is recommended for a smoky depth, but sweet or hot paprika can also be used.
- Oregano: Mexican oregano is ideal for its citrusy notes, but regular oregano is a suitable substitute.
BOOSTING THE SPICE LEVEL
This recipe is designed for medium spice, but you can easily adjust the heat to your preference. For a milder dish, use only 2 teaspoons of chili powder and remove the seeds from the jalapeño. If you crave intense heat, increase the chili powder to 1 ½ – 2 tablespoons and include 2 thinly sliced jalapeños with the seeds.
Sheet Pan Chicken Fajitas Preparation
BEST CHICKEN CUT FOR SHEET PAN COOKING
Chicken thighs are recommended for this recipe because they remain juicy and flavorful during baking and possess a richer taste than chicken breasts. If using bone-in chicken thighs, increase the cooking time by 10 minutes and use a meat thermometer to ensure an internal temperature of 165°F (74°C). Chicken breasts may require an extra 5 minutes of cooking time, especially if they are large.
INGREDIENT SWAP OPTIONS
Feel free to customize this recipe with other vegetables. Mushrooms, broccoli florets, sweet potato cubes, or butternut squash are all excellent additions. Yellow onions can replace red onions if preferred. For a vegetarian option, large portobello mushrooms, brushed with spices, can be substituted for the chicken, offering a “meaty” texture when baked.
Sheet Pan Chicken and Veggies Before Baking
BAKING SHEET SIZE RECOMMENDATION
A 12 x 17 inch baking sheet is the ideal size. Avoid overcrowding the pan, as this will steam the vegetables and chicken instead of browning them, leading to a mushy texture. If needed, use a larger sheet pan or divide the ingredients between two pans to ensure even spreading.
WHAT’S IN THE GREEN SAUCE?
This green sauce is incredibly 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 a tangier flavor, add more lime juice.
Green Sauce Ingredients in Blender
MAKE-AHEAD TIPS
Yes, you can prepare components of this dish in advance. The green sauce can be made up to 3 days ahead and stored in the refrigerator. The chicken and vegetables can be cooked a day in advance and reheated in the oven at 350°F (175°C) for 5-8 minutes, or until warmed through.
LEFTOVER USES
Leftovers will keep in the fridge for up to 3 days. They are delicious chopped and added to salads, using the leftover green sauce as a dressing. You can also freeze the cooked chicken and vegetables for up to 3 months and reheat them in the microwave or skillet.
Cooked Sheet Pan Chicken Fajitas with Green Sauce
Explore More Sheet Pan Recipes:
Sheet Pan Mexican Chicken and Veggies Recipe
By Every Last Bite
This Sheet Pan Mexican Inspired Chicken & Veggies recipe is an easy all-in-one meal packed with flavour. With minimal prep, it’s perfect for a quick and delicious weeknight dinner.
Pinterest Image for Sheet Pan Mexican Chicken and Veggies
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 209 kcal
Ingredients
- 1 large Yellow or Orange Bell Pepper, cut into strips
- 1 large Red Bell Pepper, cut into strips
- 1 Red Onion, thinly sliced
- 1 Jalapeno, thinly sliced
- 1 Lime, cut into 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, cut in half
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 x 17 inch baking tray.
- In a bowl, whisk together olive oil, crushed garlic, lime juice, chili powder, cumin, paprika, oregano, salt, and pepper.
- Pour half the sauce over the veggies and toss to coat. Arrange veggies in a single layer and place chicken between them. 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 (per serving)
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
