Description
This Southwest Sheet Pan Chicken recipe offers a vibrant and flavorful meal featuring seasoned chicken breasts and roasted vegetables, all cooked on separate sheet pans for easy preparation and cleanup. Perfect for a quick dinner, it delivers a smoky, spicy southwestern taste that pairs wonderfully with rice or tortillas and can be customized with a variety of fresh toppings.
Ingredients
Scale
Southwest 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
Chicken
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch wide strips
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Vegetables
- 1 medium red bell pepper, cut into thin strips
- 1 medium zucchini, halved lengthwise then sliced into 1/2-inch thick half-moons
- 1/2 red onion, sliced
- 2/3 cup corn (fresh, frozen, or canned)
- 1 tablespoon extra virgin olive oil
Optional Toppings
- Lime juice
- Shredded cheese
- Avocado or guacamole
- Salsa or pico de gallo
- Fresh cilantro
- Sour cream
- Jalapeños
- Hot sauce
Instructions
- Preheat oven: Set your oven to 425 degrees Fahrenheit to get it ready for roasting the chicken and vegetables.
- Make seasoning mix: In a small bowl, combine chili powder, cumin, paprika, coriander, cayenne pepper, and garlic powder. Stir well and set aside.
- Prepare chicken: Arrange the chicken strips on one sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle half of the southwest seasoning mix over the chicken. Toss to coat evenly, then spread the chicken strips out in a single layer. Season with salt and pepper to taste.
- Prepare vegetables: On a second sheet pan, add red bell pepper strips, zucchini half-moons, and sliced red onion. Drizzle with the remaining 1 tablespoon of olive oil and toss with the remaining southwest seasoning mix to coat well.
- Roast chicken and vegetables: Place both sheet pans in the preheated oven and roast for 20 minutes.
- Add corn: After the vegetables and chicken have roasted for 20 minutes, add the corn to the vegetable sheet pan and continue roasting everything for an additional 5 minutes, until the chicken is cooked through and vegetables are tender with a bit of char.
- Serve: Remove the pans from the oven and serve immediately with your choice of rice or tortillas. Add optional toppings such as lime juice, shredded cheese, avocado, salsa, fresh cilantro, sour cream, jalapeños, or hot sauce for extra flavor.
Notes
- Use fresh, frozen, or canned corn depending on what you have available—just make sure it’s drained if canned.
- Cut vegetables evenly to ensure even roasting and cooking times.
- For extra smoky flavor, consider using smoked paprika instead of regular paprika.
- If you prefer less spice, reduce or omit the cayenne pepper from the seasoning mix.
- Cook chicken to an internal temperature of 165°F to ensure it is fully done.
- Serve with warm tortillas to make easy fajitas or alongside cooked rice for a heartier meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
