Super spicy and mouthwateringly good, this easy sheet pan dish gets its flavor from boneless, skinless chicken thighs instead of breasts. It makes for a richer dish, which pairs nicely with the warm seasoning blend.
Prep time: 30 minutes
Variations: You can serve this over lettuce like a salad or use your lettuce as a wrap. If you have a favorite low-carb tortilla, this is the way to use them. Any veggie will work, so try eggplant, cauliflower, or sweet potatoes. Or serve it over cauliflower rice or quinoa.
1 pound boneless chicken thighs, cut into bite sized pieces
2 bell peppers, any color
1 onion, sliced
1/2 cup sliced mushrooms
1 zucchini, diced
1 jalapeno, sliced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons olive oil
Juice of 1 lime
Sea salt and fresh ground pepper, to taste
Shredded lettuce, salsa, cheese, sour cream
- Preheat oven to 400 degrees F.
- Toss the chicken and veggies with the seasonings and oil until everything is well coated. Spread on baking sheet and roast for 20-25 minutes, until chicken is cooked through and vegetables are lightly caramelized. Drizzle with lime juice after it comes out of the oven.
- Serve over lettuce or spinach, and top with salsa, sour cream, or cheese.
FREE Recipes & Workouts!
Enter your name and email below to get all my latest recipes and workouts that help you get lean, strong, and fit...FAST!