An easy sheet pan dinner with big taco flavor and barely any cleanup. Chicken thighs and sliced peppers and onion get tossed with olive oil and taco seasoning, roasted until tender, then finished under the broiler for a little char. Serve it over rice for a full meal.
Ingredients
Directions
- Preheat the oven to 375°F. Line a large sheet pan with foil or parchment for easy cleanup.
- Slice the chicken thighs and spread them out on the sheet pan.
- Add the sliced green, yellow, and orange peppers and the red onion to the pan.
- Drizzle olive oil over everything, sprinkle with taco seasoning, and mix well so everything is evenly coated.
- Roast for 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Switch the oven to broil and cook for an additional 5 minutes, until the edges get a little charred.
- Serve over 1/2 cup of rice.
Macros
Calories: 440 kcal
Protein: 37 g
Carbohydrates: 34 g
Fat: 17 g
A great meal prep option — easy to make in bulk and reheats well through the week.