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Sheet Pan Tex Mex Chicken

Ingredients:

• 1.5 lbs chicken tenderloins or chicken breasts, cut into 1-inch pieces
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 1 medium zucchini, diced into larger chunks
• 1 cup frozen corn
• 1 can Ranch Style Beans, mostly drained
• 1 can Rotel, drained very well
• 2 tbsp olive oil
• 2–2½ tbsp taco seasoning
• ½ tsp smoked paprika
• 3 garlic cloves, minced
• 1 tbsp cornstarch or arrowroot starch
• 1 tsp honey
• Juice of ½ lime
• ¾–1 cup shredded pepper jack or Mexican blend cheese

Optional Toppings:

• Fresh cilantro
• Green onions
• Jalapeños
• Avocado
• Sour cream or Greek yogurt
• Salsa
• Lime wedges

Directions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Slice the peppers and onion, dice the zucchini into larger chunks, cut the chicken into bite-sized pieces, and drain the Rotel and Ranch Style beans well.
3. In a bowl, toss the chicken with 1 tbsp olive oil, taco seasoning, smoked paprika, honey, lime juice, half the garlic, salt, and pepper. Spread onto one section of the sheet pan.
4. Add peppers and onions to another section of the pan. Toss with remaining olive oil, remaining taco seasoning, remaining garlic, salt, and pepper.
5. Add zucchini and corn to another section of the pan, keeping ingredients mostly separated.
6. Bake for 10 minutes.
7. Stir cornstarch into the Ranch Style beans while the pan bakes.
8. Remove the sheet pan from the oven and spoon the beans onto one corner of the pan. Scatter the drained Rotel mostly near the chicken and peppers.
9. Return to the oven and bake another 8–10 minutes, until the chicken reaches 165°F and the vegetables are tender and lightly caramelized. Optional: broil 1–2 minutes for extra color.
10. Sprinkle cheese mainly over the chicken and bean section and return to the oven just until melted.
11. Serve with cilantro, green onions, avocado, salsa, sour cream, tortillas, rice, or tortilla chips if desired.

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Prep (5–7 minutes)

• Preheat oven to 425°F

• Line a large sheet pan with parchment paper

• Slice peppers and onions

• Dice zucchini into slightly larger pieces

• Cut chicken into bite-sized pieces

• Drain Rotel very well

• Drain most of the liquid from the Ranch Style Beans, leaving just a small amount behind

0:00–5:00 — Season the Chicken

In a medium bowl, toss chicken with:

• 1 tbsp olive oil

• 1½ tbsp taco seasoning

• Smoked paprika

• Honey

• Lime juice

• Half of the minced garlic

• Salt + pepper

Spread chicken onto one section of the sheet pan.

5:00–8:00 — Add the Vegetables

Add peppers and onions to another section of the sheet pan.

Toss with:

• Remaining olive oil

• Remaining taco seasoning

• Remaining garlic

• Pinch of salt + pepper

Add zucchini and corn to another section of the pan, keeping ingredients mostly separated for better roasting and easy serving.

8:00–18:00 — First Bake

Bake for 10 minutes on the center rack.

18:00 — Add Beans + Rotel

While the pan bakes, stir cornstarch into the Ranch Style Beans.

Remove sheet pan from oven and spoon beans onto one corner of the pan.

Scatter drained Rotel mainly near the chicken and peppers rather than over the zucchini.

Return to oven for another 8–10 minutes, or until:

• Chicken reaches 165°F

• Vegetables are tender

• Edges are lightly caramelized

Optional: Broil for 1–2 minutes for extra color.

Finish (1–2 minutes)

Top mainly the chicken + bean section with shredded cheese.

Return to oven just until melted.

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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!