Southwest sheet pan chicken and veggies
Southwest sheet pan chicken and veggies is a flavorful, easy, hands-off dinner the whole family will enjoy. Add your favorite toppings, serve with rice or tortillas, and dig in!
Yield: 4 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch wide strips
- 1 medium red bell pepper, cut into thin strips
- 1 medium zucchini, cut in half lengthwise then cut into ½-inch thick half moons
- ½ red onion, sliced
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons southwest seasoning mix, divided (see notes)
- ⅔ cup corn (fresh, frozen or canned)
Optional toppings:
- Lime juice, shredded cheese, avocado or guacamole, salsa or pico de Gallo, fresh cilantro, Greek yogurt or sour cream, pickled red onions, pickled jalapeños, hot sauce, etc.
For serving:
- Steamed rice or cauliflower rice, tortillas, tortilla chips, etc.
Instructions
- Preheat the oven to 425.
- Place the chicken strips on one sheet pan and toss with a tablespoon each of olive oil and southwest seasoning. Spread out into an even layer.
- On a second sheet pan, add the pepper, zucchini and red onion. Toss with the remaining tablespoon each of olive oil and southwest seasoning.
- Roast both sheet pans at 425 for 20-25 minutes, until the chicken is cooked through. Add the corn to the sheet pan of vegetables for the last 5 minutes of cook time to get the corn warmed through and lightly charred.
- Serve immediately with any desired toppings.
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Notes
The recipe calls for boneless, skinless chicken breasts and these are cut into 1-inch wide pieces. (They cook fast, help stretch the chicken to more people and make it easier to eat.)
Or you could use chicken tenderloins or boneless, skinless chicken thighs, but you may need to adjust the time slightly to ensure the chicken is cooked through but not overcooked.
Two sheet pans is key. One sheet pan is for the chicken, which can release juices. You want the vegetables on a separate sheet pan so they roast and don’t get soggy from sitting in those liquids.
You’ll add the corn to the veggie sheet pan for the last few minutes of cook time, to help it warm through and get a little color. It’s fine to use fresh, frozen or canned corn here, whatever you have.
Serving ideas:
Serve the chicken strips and veggies over steamed brown or white rice for a rice bowl. Or sub cauliflower rice for a low-carb option. Or serve it with another grain such as quinoa or farro.
Pile the chicken and veggies into a whole grain tortilla for a wrap or burrito.
You can also chop the chicken and vegetables a little smaller after they are cooked and serve this with some tortilla chips for scooping.
Leftovers:
The leftovers of this store great! You can reheat the leftovers in the microwave, but I prefer to broil at least the vegetables in the oven (low broil for about 5 minutes will work) to get them warmed and a bit of the oven char flavor without becoming mushy. (You can also meal prep this and then reheat for lunch or dinner another day.)
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Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 11g | Protein: 55g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 145mg | Sodium: 2408mg | Fiber: 2g | Sugar: 4g
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