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Description

Quick and easy sheet pan dinner featuring juicy flavorful chicken with roasted bell peppers and onions.  Perfect week night meal!  Served my family of 6 just perfectly.


Ingredients

1.52 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
34 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
23 teaspoons True Lime, optional
handful of cilantro

1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.


Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up).

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.  (Tip:  I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown.

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.


Notes

I like using extra large sheet pans for most of my cooking, and they’re the perfect size for this recipe.  If you are using a standard sheet pan, you will have to let me know if it all fits- if you’re worried there’s too much, just split between 2 pans and pop both in the oven!

*I use a full 2lbs and it’s generously seasoned.

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