Description
A vibrant and healthy dish perfect for spring, featuring roasted chicken and colorful vegetables, all cooked on a single sheet pan.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small flour tortillas
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Toss until everything is well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes.
- Slice the chicken and serve with warm tortillas and fresh cilantro.
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Notes
- Feel free to add other vegetables like zucchini or corn.
- For a spicier kick, add jalapeños to the mix.
- This dish can be served with avocado or salsa for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg