Why Make This Recipe
Sheet Pan Nacho Chicken is a fun and delicious meal that brings everyone together. It’s packed with flavor and easy to make, making it perfect for busy weeknights or casual get-togethers. You can enjoy the tasty chicken and veggies without the mess of a lot of dishes to clean up. Plus, it’s customizable—add your favorite toppings and make it just the way you like!
How to Make Sheet Pan Nacho Chicken
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 boneless skinless chicken breasts
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 2/3 cup uncooked sweet corn, cut from the cob
- 1 pint cherry tomatoes, quartered
- 1/2 sweet onion, diced
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- Cotija cheese, for sprinkling
- Guacamole, for serving
- Cilantro, for serving
- Sliced jalapeño peppers, for serving
Directions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a bowl, mix the brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt, and black pepper together.
- Rub this spice mix over the chicken breasts. Set aside some for the peppers and onions.
- Place the chicken on a sheet pan and surround it with the sliced bell peppers and red onion. Sprinkle the remaining spices over the top.
- Add the corn evenly across the sheet pan.
- Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- Once cooked, let the chicken rest for 5 to 10 minutes before slicing or shredding.
- Before serving, make pico de gallo by mixing the quartered tomatoes, diced onion, cilantro, and lime juice in a bowl. Season with a pinch of salt and pepper.
- Serve the chicken topped with pico de gallo and Cotija cheese. Offer extra lime wedges, guacamole, jalapeños, and cilantro on the side.
How to Serve Sheet Pan Nacho Chicken
Serve the chicken right from the pan for a casual meal. You can place everything on the table and let everyone build their own plates. It’s great to have bowls of guacamole, sliced jalapeños, and extra cilantro for everyone to enjoy.
How to Store Sheet Pan Nacho Chicken
If you have leftovers, let the chicken and vegetables cool completely. Store them in an airtight container in the fridge for up to three days. For longer storage, you can freeze the cooked chicken and vegetables for up to three months. Reheat in the oven or microwave when ready to eat.
Tips to Make Sheet Pan Nacho Chicken
- Make sure to slice the vegetables thinly so they cook evenly with the chicken.
- Use your favorite variety of bell peppers for a colorful dish.
- Feel free to adjust the spices according to your taste. Add more chili powder for extra heat or skip the chipotle for a milder flavor.
Variation
You can change the protein and use turkey or tofu instead of chicken. Additionally, consider adding different vegetables like zucchini or mushrooms to mix it up.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating and cooking for even cooking.
What if I don’t have Cotija cheese?
If you can’t find Cotija cheese, you can use feta cheese or shredded cheddar instead.
Can I make this ahead of time?
Yes, you can marinate the chicken and chop the vegetables in advance. Store them separately in the fridge and then assemble and cook when you’re ready.
