This sheet pan chicken zucchini is perfect for Taco Tuesday! It is loaded with veggies, and flavor! You can eat it on its own, put it in a tortilla, or on top of a bed of lettuce! It is also great with cilantro lime rice to make a bowl! So many great options!!!
Sheet Pan Tex Mex Chicken
Ingredients:
- 1.5 lbs chicken breast or chicken tenderloins cut into 1 inch pieces
- 2 bell peppers (any color works), chopped
- 1 medium onion chopped
- 2 large zucchini, diced
- 1 cup corn (I use frozen)
- 1 can ranch style beans-do not drain
- 1 TBS corn starch or arrow root starch
- 1 can rotel (drain off excess juice)
- 2 TBS olive oil
- 2 TBS taco seasoning (siete is a great store bough option)
- 3 garlic cloves, minced
- 3/4 cup mexican blend cheese
Directions:
- Preheat the oven to 400 degrees.
- Chop onion, peppers, zucchini and chicken. Place ingredients on a large baking sheet, lined with parchment paper. Add corn, and a drained can of rotel. Add 1 TBS of cornstarch OR arrowroot starch to the can of ranch style beans. Mix together (in the can), and then add to your sheet pan. Drizzle ingredients with 2 TBS olive oil. Add taco seasoning and mix gently. Spread out into a single layer
- Bake on the center rack for 20-25 min (chicken should be 165 degrees) Remove, and top with mexican blend cheese. Put back in oven for 2 minutes on the top rack until cheese is melted
- Remove and garnish with cilantro, green onions, jalapeños, salsa or whatever you love!
- This goes great with brown rice, or cilantro lime rice!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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