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.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1.5 - 2 lbs boneless skinless chicken thighs
- 2 medium-sized sweet potatoes
- 2 bell peppers Red, yellow, or orange
- 1 15 oz can chick peas
- 1/4 cup vegetable oil Divided into 2 Tbsp and 2 Tbsp
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 packet taco seasoning
Ingredients
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Instructions
- Preheat the oven to 425.
- Line a large sheetpan with foil and spray with Pam or other cooking spray.
- Trim excess fat from boneless skinless chicken thighs and cut into large chunks (halves or quarters).
- Peel and chop the two sweet potatoes into bite size pieces.
- Cut bell peppers into bite size pieces.
- Drain and rinse the can of chick peas.
- 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.
- 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.
- Bake for 25-30 minutes at 425 degrees.
- Enjoy!
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