Southwest Chicken Sheet Pan Meal Recipe

Ingredients

Seasoning Mix

• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

Main Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch wide strips
• 2 tablespoons extra virgin olive oil, divided
• 1 medium red bell pepper, cut into thin strips
• 1 medium zucchini, cut in half lengthwise then cut into 1/2-inch thick half-moons
• 1/2 red onion, sliced
• 2/3 cup corn (fresh, frozen, or canned)
• Salt & pepper to taste

Optional Toppings

• Lime juice
• Shredded cheese
• Avocado or guacamole
• Salsa or pico de Gallo
• Fresh cilantro
• Sour cream
• Jalapeños
• Hot sauce

Instructions

1. Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for roasting both the chicken and vegetables evenly.
2. In a small bowl, combine chili powder, cumin, paprika, coriander, cayenne pepper, and garlic powder to create the Southwest spice blend. Set aside.
3. Place the chicken strips on one sheet pan. Toss with 1 tablespoon of olive oil and half of the seasoning mix, coating evenly. Spread the chicken into a single, even layer to promote even cooking.
4. On a second sheet pan, add the red bell pepper strips, zucchini half-moons, and sliced red onion. Toss them with the remaining seasoning mix and 1 tablespoon of olive oil until well coated.
5. Place both sheet pans in the oven and roast for 20 minutes. Then add the corn to the vegetable pan and roast for an additional 5 minutes, allowing the corn to warm through and get lightly charred.
6. Make sure the chicken is cooked through with no pink inside and the vegetables are tender and slightly caramelized.
7. Remove both pans from the oven and serve immediately. Offer rice or tortillas on the side, and top with any optional ingredients like lime juice, shredded cheese, avocado, salsa, cilantro, sour cream, jalapeños, or hot sauce for added flavor.

Notes

• Use fresh, frozen, or canned corn as preferred; adjust cooking time if using canned to avoid overcooking.
• Make sure chicken is cut into uniform strips for even cooking.
• Adjust cayenne pepper amount to control heat level to your taste.
• For a gluten-free meal, ensure all seasoning ingredients and toppings are gluten-free.
• Sheet pans should be large enough to avoid overcrowding for proper roasting.
• Leftovers can be stored in an airtight container in the refrigerator up to 3 days.