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+ servings
Sheet Pan Mexican Chicken and Vegetables
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Easy Sheet Pan Mexican Chicken and Vegetables made with fresh corn, zucchini, onion, seasoned to perfection and done in 30 minutes!
Course: Chicken, Main Dish
Servings: 4
Author: Countryside Cravings
  • 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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.