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Easy Sheetpan Chicken & Veggies

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Easy Sheetpan Chicken & Veggies

Looking for a quick and easy weeknight dinner that the whole family will enjoy? We’ve got you covered! Check out this sheetpan recipe for chicken and vegetables with a southwestern flavor.

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Easy Sheetpan Chicken & Veggies
This complete meal comes together in a few minutes with great flavor and texture - chicken, taco seasoning, crispy chickpeas, roasted bell peppers, and sweet potatoes
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425.
  2. Line a large sheetpan with foil and spray with Pam or other cooking spray.
  3. Trim excess fat from boneless skinless chicken thighs and cut into large chunks (halves or quarters).
  4. Peel and chop the two sweet potatoes into bite size pieces.
  5. Cut bell peppers into bite size pieces.
  6. Drain and rinse the can of chick peas.
  7. Stir together 2 tablespoons of vegetable oil, 1/2 tsp of cumin, 1/4 tsp of ground coriander, 1/4 tsp of salt, 1/4 tsp of cayenne pepper in a large bowl. Add sweet potatoes, bell peppers, and chick peas to the bowl and toss to coat the vegetables with the seasonings. Transfer veggies to the sheetpan.
  8. In the same bowl, without rinsing, add the last 2 Tbsp of vegetable oil and the taco seasoning. Add the chicken and stir to coat with the taco seasoning. Add the chicken to the sheetpan, spacing evenly.
  9. Bake for 25-30 minutes at 425 degrees.
  10. Enjoy!
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