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Sheet Pan Mexican Chicken and Vegetables

Course: Chicken, Main Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Countryside Cravings
Easy Sheet Pan Mexican Chicken and Vegetables made with fresh corn, zucchini, onion, seasoned to perfection and done in 30 minutes!


  • 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.