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 guacamole and jalapeños for a vibrant sheet‑pan dinner.
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)
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
Instructions
- Preheat oven to 425°F (220°C).
- Mix brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle powder, salt, and pepper in a bowl.
- Rub seasoning over chicken breasts; reserve some spice mix.
- Place chicken on sheet pan; arrange bell peppers and onions around it. Sprinkle reserved seasoning on vegetables. Scatter corn over pan.
- Roast for 20–25 minutes until chicken reaches 165°F (74°C) and vegetables are tender. Stir vegetables if browning unevenly.
- Let chicken rest 5–10 minutes; slice or shred.
- Combine cherry tomatoes, onion, cilantro, lime juice, salt, and pepper for pico; set aside.
- Plate chicken and veggies; top with pico and cotija cheese. Garnish with cilantro, jalapeños, lime wedges, and guacamole. Serve warm.
Notes
- Swap proteins with shrimp, tofu, or flank steak using same seasoning.
- Add chipotle peppers in adobo or hot sauce for more heat.
- Include extra veggies like zucchini, cherry tomatoes, or corn-on-the-cob pieces.
- Use feta or a cotija blend or sprinkle shredded Monterey Jack cheese.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg