Sheet Pan Nacho Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Sheet Pan Nacho Chicken
Description
Sheet Pan Nacho Chicken features boneless, skinless chicken breasts or thighs rubbed with a dry spice blend including brown sugar, cumin, chili powder, smoked paprika, garlic powder, and chipotle chili powder, giving a layered smoky and spicy flavor profile. The chicken is roasted alongside thinly sliced bell peppers and red onions, and fresh or frozen corn, all seasoned with the same spices to create a cohesive flavor. Roasting at a high temperature ensures the chicken cooks through while the vegetables soften and caramelize.
Once cooked, the chicken is rested before being sliced or shredded and topped with a quick pico de gallo made from cherry tomatoes, diced sweet onions, cilantro, lime juice, salt, and pepper. A sprinkle of cotija cheese adds a salty, crumbly texture contrast. This sheet pan meal combines convenience with a flavor profile suitable for casual dinners or taco fillings, complemented by guacamole, additional cilantro, and sliced jalapeños to customize heat and creaminess.
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound chicken breast or a mix of breasts and thighs, boneless, skinless
- 2 bell peppers thinly sliced
- 1 red onion thinly sliced
- ⅔ cup sweet corn cut from the cob, uncooked
quick pico
- 1 pint cherry tomatoes quartered
- ½ onion diced, sweet
- ¼ cup cilantro chopped
- ½ lime juiced
- pinch salt
- pinch black pepper
- cotija cheese for sprinkling
for serving
- guacamole
- cilantro
- jalapeno pepper sliced
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, stir together the brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt and pepper.
- Rub the spice mixture all over the chicken breasts, reserving a bit for the peppers and onions. Place the chicken on the sheet pan and surround it with the sliced peppers and onions. Sprinkle the remaining spices over top. Sprinkle the corn all over the sheet pan.(As a note, you can also use frozen corn, it may release a bit more liquid.)
- Roasted for 20 to 25 minutes, or until the chicken is cooked through. Use a cooking thermometer to test the internal temperature, which should be 165 degrees If at any time the peppers and onions look like they may burn, you can pull out the sheet pan and toss the veggies with a fork.
- Let the chicken cook for 5 to 10 minutes before slicing or shredding. Sprinkle the pico de gallo on top along with the cotija cheese. Serve with extra lime wedges, guacamole, jalapenos and cilantro.
quick pico
- Toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper.
User Reviews
Overall Rating
5
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