Sheet Pan Chipotle Chicken Tacos
I totally understand why people love sheet pan dinners. There’s something approachable and reassuring about a recipe that only requires you to preheat your oven and pile ingredients on the tray. I love that! What I don’t love is that often meat and vegetables don’t finish cooking at the same time, the flavors all kind of run together and it ends up just tasting kind of, just ok. I’m looking for more than meh when I take time and money to make dinner for my family, don’t you? Well, I’ve solved our dilemma here. The peppers and onions actually do better with a bit of extra time so they get a bit of char, the chicken thighs are hard to overcook and cutting them into strips helps them cook at the same rate as the veggies. The seasoning blend is only rubbed on the chicken, leaving the peppers and onions with just salt and oil to let their natural flavors shine. Pile on rice or a tortilla with a scoop of cilantro lime sauce and it’s sheet pan magic.
Ingredients:
Makes 8 servings
On the sheet pan:
2 pounds boneless, skinless chicken thighs cut into strips
2 bells peppers, cut into strips
1 red onion, cut into thin strips
1 tablespoon olive oil
1 tablespoon garlic powder
2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons smoked paprika
1 teaspoon chipotle powder (or less if spicy isn’t your thing)
1 tablespoon salt
For serving:
4 ounces grated cheddar cheese, cilantro, tortillas
Directions:
Preheat your oven to 425 degrees F. Grab a large sheet pan and drizzle a bit of the olive oil on it. Use your hands to rub it over the whole tray. One one half, place the sliced peppers and onions and drizzle a bit of olive oil over top and sprinkle with about ½ teaspoon of the salt. Use your hands to massage the veggies so they are coated. On the other half of the tray, place your stips of chicken. Sprinkle with the remaining olive oil and seasonings. Give it good rub down to really coat the chicken in those delicious spices. Pop the tray in the oven (after washing your hands of course ;) and cook for about 30 minutes.
After about 30 minutes, the veggies should be nice and caramelized and the chicken cooked through. Sprinkle the cheese over the chicken and pop back in the oven for about 5 minutes, until the cheese is melted.
Serve on a bowl of rice or in tortillas with your favorite toppings! Leftovers reheat so well so don’t be afraid of them ;)
