Description
Easy and flavorful sheet pan chicken tacos! Roasted chicken and veggies seasoned with taco spices, ready in under an hour. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet (1 oz) taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- Salt and pepper to taste
- 1 large red onion, sliced
- 2 bell peppers (any color), sliced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 package (approx. 20) small flour tortillas
- Shredded cheddar cheese
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Salsa
- Guacamole (optional)
- Lime wedges
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prep the chicken: Pound chicken breasts to 1/2 inch thickness if needed.
- Season the chicken: In a small bowl, combine taco seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Rub olive oil all over the chicken breasts, then generously sprinkle the seasoning mixture on both sides.
- Prep the vegetables: Slice the red onion and bell peppers into strips. Rinse and drain the black beans and corn.
- Assemble the sheet pan: Line a large baking sheet with parchment paper. Arrange the sliced red onion and bell peppers in a single layer on the sheet pan. Scatter the black beans and corn over the vegetables. Place the seasoned chicken breasts on top of the vegetables, spacing them evenly.
- Roast in the oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Check for doneness: About halfway through the cooking time, you might want to give the vegetables a toss to ensure they’re cooking evenly. Keep an eye on the chicken too; if it starts to brown too quickly, you can loosely tent the sheet pan with foil.
- Shred the chicken: Once the chicken is cooked through, remove the sheet pan from the oven. Let the chicken rest for a few minutes before shredding it with two forks.
- Mix everything together: After shredding the chicken, toss it with the roasted vegetables on the sheet pan.
- Warm the tortillas: Warm the tortillas using your preferred method (microwave, skillet, or oven).
- Assemble the tacos: Fill each warm tortilla with a generous amount of the chicken and vegetable mixture.
- Add your favorite toppings: Top with shredded cheddar cheese, shredded lettuce, diced tomatoes, sour cream, salsa, and guacamole (if using). Don’t forget a squeeze of fresh lime juice.
- Serve immediately: Serve the tacos immediately and enjoy!
Notes
- Spice it up: Add cayenne pepper to the taco seasoning or use spicier salsa.
- Add more vegetables: Add zucchini, yellow squash, or mushrooms.
- Use different protein: Substitute chicken with ground beef, ground turkey, or shrimp.
- Make it vegetarian: Omit chicken and add more beans or vegetables.
- Make it ahead: Prepare chicken and vegetables ahead of time and store in the refrigerator.
- Leftovers: Use leftover chicken and vegetable mixture in salads, quesadillas, or burrito bowls.
- Serving Suggestions: Serve with Mexican rice and refried beans. Offer a variety of toppings. Make a taco bar. Pair with Mexican beer or margarita.
- Prep Time: 15 minutes
- Cook Time: 25 minutes