What is it about sheet pan meals that swoon? Maybe it’s because they require minimum prep, healthy fresh ingredients, are budget friendly, have great flavor and feed a pack of hungry folks. Also, they are pretty quick to clean up too!
1 lb chicken breast
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 red onion
1/3 cup olive oil
2 tbsp Chimayo chili blend – or 2 tbsp regular chili powder
1 tbsp freshly squeezed lime juice
1 tsp ground cumin ground black pepper
1 tsp Kosher salt
1/2 tsp garlic powder
freshly chopped cilantro
corn or flour tortillas
Pre-heat the oven to 400 degrees Fahrenheit with the rack in the middle.
Cut all vegetables and the chicken into 1/4 inch strips. It’s nice to have everything relatively uniform in size.
Make the marinade by whisking all the ingredients together.
Spread the chopped ingredients in a large baking sheet.
Pour the marinade over the top and rub it into the chopped veggies and chicken to thoroughly coat with your hands.
Bake for 25-30 minutes or until the chicken is cooked through. Toss once with tongs during cooking time.
Remove from the oven and sprinkle some fresh cilantro and lime wedges over the top. Serve with corn or flour tortillas, sliced avocado and sour cream.