Sheet Pan Chicken and Veggie Taco Bowl
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.
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