Sheet Pan Mexican Chicken and Vegetables
Servings: 4
Easy Sheet Pan Mexican Chicken and Vegetables made with fresh corn, zucchini, onion, seasoned to perfection and done in 30 minutes!
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Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
