Tex-Mex Chicken Sheet Pan Supper

Recipes

Feb 6, 2020

Who doesn’t love a one pan, easy clean-up supper? Filled with flavour and seasonal vegetables this will be your go to meal. Enjoy leftovers rolled up into a tortilla wrap for lunch the next day.

Preparation Time: 15 minutes
Baking Time: 22 minutes
Serves 4

500 g boneless skinless Ontario Chicken Thighs or Breasts
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
1 tbsp (15 mL) vegetable oil
1 Ontario Sweet Potato, cut into bite-size pieces
1 Ontario Greenhouse Sweet Red Pepper, cut into bite-size pieces
Half Ontario Onion, cut into wide strips
1 clove garlic, minced
1-1/2 tsp (7 mL) dried oregano leaves
1/2 cup (125 mL) Ontario Cherry Tomatoes, halved
2 tbsp (25 mL) coarsely chopped fresh Ontario Coriander Leaves

Toppings:
Ontario Sour Cream
Lime wedges

Cut chicken into bite-size pieces; place in medium bowl. Add chili powder, 1/4 tsp (1 mL) of the salt, cayenne and 1-1/2 tsp (7 mL) of the oil. Stir until chicken is coated; place on one end of large rimmed baking sheet.

In same bowl, add sweet potato, red pepper and onion. Add remaining oil and salt, garlic and oregano; stir. Place at opposite end of baking sheet.

Roast in 400°F (200°C) oven for 20 minutes. Stir in tomatoes; roast for 2 minutes. Sprinkle with coriander. Serve with sour cream and lime wedge.

Nutritional Information:
1 Serving
PROTEIN: 29 grams
FAT: 8 grams
CARBOHYDRATE: 13 grams
CALORIES: 242
FIBRE: 2 grams
SODIUM: 380 mg