Name: Sheet Pan Nacho Chicken
Prep time: 10 min
Cook time: PT-487338H42M52S
Total time: PT-487338H42M52S
Cuisine: Mexican-inspired
Ingredients: 1 Tbsp brown sugar; 1 Tbsp ground cumin; 2 tsp chili powder; 2 tsp smoked paprika; 1 tsp garlic powder; ½ tsp chipotle chili powder; ½ tsp salt; ½ tsp freshly ground black pepper; 1 lb boneless, skinless chicken breasts (or mixed with thighs); 2 bell peppers, thinly sliced; 1 red onion, thinly sliced; ⅔ cup sweet corn (fresh or frozen); 1 pint cherry tomatoes, quartered; ½ sweet onion, diced; ¼ cup chopped cilantro; Juice of ½ lime; Pinch of salt and pepper; Crumbled cotija cheese; Guacamole; Fresh cilantro; Sliced jalapeños; Lime wedges

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Short Description

Boldly seasoned chicken (or a mix of chicken breasts and thighs) roasted alongside colorful peppers, onions, and corn—topped with fresh pico, cotija cheese, and served with guac and jalapeños for a vibrant sheet‑pan dinner.

Why You’ll Love This Recipe

Juicy, spice-rubbed chicken infused with smoky paprika, chipotle, and cumin
Roasted vegetables become sweet and caramelized
Toppings like pico and cotija cheese add fresh, tangy contrast
Easy one-pan dinner that’s flavorful and customizable

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Veggies

1 Tbsp brown sugar
1 Tbsp ground cumin
2 tsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
½ tsp chipotle chili powder
½ tsp salt
½ tsp freshly ground black pepper
1 lb boneless, skinless chicken breasts (or mixed with thighs)
2 bell peppers, thinly sliced
1 red onion, thinly sliced
⅔ cup sweet corn (cut from fresh cob or use frozen)

Quick Pico de Gallo

1 pint cherry tomatoes, quartered
½ sweet onion, diced
¼ cup chopped cilantro
Juice of ½ lime
Pinch of salt and pepper

For Serving

Crumbled cotija cheese
Guacamole
Fresh cilantro
Sliced jalapeños
Lime wedges

Directions

Roast the Chicken and Veggies

Preheat oven to 425 °F (220 °C).
In a bowl, stir together brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle powder, salt, and pepper.
Rub seasoning over the chicken breasts (reserve some spice mix).
Lay chicken on a sheet pan. Surround with bell pepper and onion slices. Sprinkle reserved spice over the vegetables. Scatter corn across the pan.
Roast for 20–25 minutes, until chicken registers 165 °F (74 °C) internal temp and veggies are tender. Stir vegetables if they darken too quickly during cooking.
Let chicken rest for 5–10 minutes, then slice or shred.

Make the Pico

Combine cherry tomatoes, onion, cilantro, lime juice, salt, and pepper in a bowl. Stir and set aside.

Serve

Plate chicken and vegetables from the sheet pan. Top with pico and cotija cheese. Garnish with cilantro, jalapeños, lime wedges, and guac. Serve while warm.

Servings And Timing

Serves 3–4 people
Prep time: ~10 minutes
Roasting time: 20–25 minutes
Total time: ~30–35 minutes

Variations

Swap proteins: Try shrimp, tofu, or flank steak using same seasoning
Add spice: Add chipotle peppers in adobo or hot sauce to the spice rub
Extra veggies: Include zucchini, cherry tomatoes, or sliced corn-on-the-cob pieces
Cheese options: Use feta or cotija blend or sprinkle shredded Monterey Jack

Storage/Reheating

Storage: Refrigerate leftovers in airtight container for up to 2 days
Reheating: Warm in oven or skillet until hot. Add guac and pico fresh before serving
Meal prep: Pack protein, peppers, and pico separately to maintain freshness

FAQs

Can I use frozen corn?

Yes—just expect more moisture. Pat dry or roast longer to evaporate excess liquid.

Is it okay to shred chicken instead of slicing?

Absolutely—shredding is great for tacos, burrito bowls, or quesadillas.

Can I make the pico ahead?

Yes—it develops flavor if made up to a day ahead and stored in the fridge.

How spicy is this dish?

Mild to medium. Add hot sauce or extra chipotle powder for more heat or dial back for a gentler flavor.

Are these leftovers suitable for meal prep?

Yes—store chicken-veggie mix and pico separately. Add guac and toppings just before serving.

Conclusion

This Sheet Pan Nacho Chicken is a one-step dinner that stands out with smoky spices, caramelized vegetables, and zesty toppings. Serve it over rice, in tacos, or alongside chips—customize it to your taste and enjoy balanced flavors with minimal effort.

Maggie

Sheet Pan Nacho Chicken

Short Description

Why You’ll Love This Recipe