Easy Sheet Pan Mexican Chicken Thighs
Juicy boneless skinless chicken thighs marinated in a bold Mexican spice blend with lime juice, roasted on one sheet pan with bell peppers and onion at 400°F. Ready in 30 minutes, naturally gluten-free, high-protein, and perfect for Trim Healthy Mama S or Crossover.
Servings 4
Ingredients
- 1½ Lb Boneless skinless chicken thighs (about 4–5 thighs)
- 1 T Olive OIl
- 1 Lime
- 3 t Chili Powder
- 2 t Cumin
- 2 t Garlic Powder
- 2 t Smoked Paprika
- 2 t Onion Powder
- 1 t Salt
- 1 t Pepper
- 2 M/L Bell Peppers, thinly sliced
- 1 L Onion, thinly sliced
- 1 M/L Jalapeno Pepper, thinly sliced Optional
Toppings: Avocado slices or guacamole, Fresh pico de gallo, fresh cilantro, lime wedges, sliced jalapeño
Instructions
- In a bowl or zip-top bag, combine the EVOO, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir or shake until fully blended. Add chicken. Marinate for 30 minutes if possible.
- Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Add the peppers and onions. I did drizzle with a little olive oil and add a few of the seasonings that are on the chicken.
- Top with the chicken and the jalapeno if using. Bake for around 30 minutes.
- When done, remove from the oven.
- I put some Spanish cauliflower rice in the bottom of my bowl, topped with the chicken and veggies. The topping is a jalapeno verde sauce by Siete that was supposed to be mild. It was too spicy for me, so I mixed it with non-fat Greek yogurt. I made charro beans and served it on the side.
