Description
A vibrant and flavorful Sheet Pan Nacho Chicken recipe featuring a perfectly spiced chicken with roasted bell peppers, onions, corn, and a fresh pico de gallo topping. This easy one-pan meal is perfect for a quick dinner or entertaining, served with cotija cheese, guacamole, jalapeños, and cilantro for authentic Mexican-inspired flavors.
Ingredients
Scale
Spice Mix
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Protein and Vegetables
- 1 pound boneless skinless chicken breasts (or a mix of breasts and thighs)
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 2/3 cup uncooked sweet corn, cut from the cob (or frozen corn)
Pico de Gallo
- 1 pint cherry tomatoes, quartered
- 1/2 sweet onion, diced
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- Pinch of salt and pepper
To Serve
- Cotija cheese, for sprinkling
- Guacamole
- Fresh cilantro
- Sliced jalapeno peppers
- Extra lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for roasting the chicken and vegetables.
- Prepare the Spice Rub: In a bowl, combine brown sugar, cumin, chili powder, smoked paprika, garlic powder, chipotle chili powder, salt, and black pepper. Mix well to create the spice blend.
- Apply the Spices and Arrange on Sheet Pan: Rub most of the spice mixture evenly over the chicken breasts, reserving a small amount for the vegetables. Place the chicken breasts on the sheet pan. Surround the chicken with the thinly sliced bell peppers and red onions, then sprinkle the remaining spice mix over the peppers and onions. Scatter the sweet corn over the entire pan.
- Roast the Chicken and Vegetables: Roast in the preheated oven for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). If vegetables start to brown too much, remove the pan briefly and toss them with a fork to prevent burning.
- Rest the Chicken: Once cooked, let the chicken rest for 5 to 10 minutes on the sheet pan. This allows juices to redistribute and keeps the meat moist. After resting, slice or shred the chicken as preferred.
- Prepare the Pico de Gallo: In a bowl, combine quartered cherry tomatoes, diced sweet onion, chopped cilantro, and lime juice. Season with a pinch of salt and pepper, stirring gently to mix flavors.
- Assemble and Serve: Sprinkle the chicken and roasted vegetables with the fresh pico de gallo and cotija cheese. Serve with extra lime wedges, guacamole, sliced jalapenos, and additional cilantro for garnish.
Notes
- You can substitute frozen corn if fresh corn is unavailable, but frozen corn may release more liquid while roasting.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F, avoiding overcooking.
- Resting the chicken after roasting helps retain moisture and flavor.
- Adjust the amount of chipotle chili powder to control the spiciness.
- For a lower sodium option, reduce or omit added salt and use low-sodium cotija cheese or omit it.
- This recipe works well with a mix of chicken breasts and thighs for varied texture and flavor.
- Serve with extra garnishes like guacamole and jalapenos for a complete nacho-inspired experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: sheet pan chicken, nachos, Mexican chicken, roasted chicken and vegetables, easy chicken dinner, one pan meal
