Easy Sheet Pan Mexican Chicken and Vegetables made with fresh corn, zucchini, onion, seasoned to perfection and done in 30 minutes!
I have finally jumped on the sheet pan bandwagon and I’m not going to get off!!!! Â These are just as fun and easy as one pot meals because well, they basically are a one pot meal. Â This sheet pan mexican chicken and vegetables was a hit with the whole family and even my husband enjoyed it!!
You want to know something else about this magical meal?? Â It’s healthy!!
I’m feelin pretty good about myself right now, especially since I got my husband to eat it and he actually wants me to make it again!!!!!! Â (just in case you don’t know, veggies aren’t his thing)
I made this sheet pan dinner in 30 minutes! Â It took about 5 minutes to throw everything on the pan then it baked for about 23 minutes and dinner was done, now that’s what I call awesome.
- 4 small boneless skinless chicken breasts
- 1 medium zucchini cut into large chunks
- 1/2 cup thinly sliced onion
- 1 large ear of corn husked and kernels removed or (1 cup frozen)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- pinch to 1/2 teaspoon cayenne pepper
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Preheat oven to 400 degrees F.
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Place chicken breasts on one side of a half sheet pan (18x13) and the vegetables on the other side. Drizzle 1 tablespoon of olive oil over the chicken and the remaining 1 tablespoon olive oil over the vegetables.
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In a small bowl combine the rest of the ingredients and sprinkle over the chicken and vegetables. Toss to coat. Place in oven and bake for 20-25 minutes or until chicken is no longer pink.
Loved it!
Thank you, I am so glad you liked it!!!! 🙂