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Sheet Pan Nacho Chicken


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  • Author: Maggie
  • Total Time: 30–35 minutes
  • Yield: 3–4 servings
  • Diet: Low Fat

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

  1. Preheat oven to 425°F (220°C).
  2. Mix brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle powder, salt, and pepper in a bowl.
  3. Rub seasoning over chicken breasts; reserve some spice mix.
  4. Place chicken on sheet pan; arrange bell peppers and onions around it. Sprinkle reserved seasoning on vegetables. Scatter corn over pan.
  5. Roast for 20–25 minutes until chicken reaches 165°F (74°C) and vegetables are tender. Stir vegetables if browning unevenly.
  6. Let chicken rest 5–10 minutes; slice or shred.
  7. Combine cherry tomatoes, onion, cilantro, lime juice, salt, and pepper for pico; set aside.
  8. 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