Taco Tuesday just got a whole lot easier (and cleaner!). Forget the endless chopping and frying – this sheet pan taco recipe delivers big on flavor and minimal cleanup. It's the perfect solution for busy weeknights, offering a healthy, delicious, and surprisingly quick dinner. Get ready to experience homemade cooking at its simplest and most satisfying! This easy recipe is perfect for anyone looking for quick dinner ideas or healthy meals the whole family will love.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 packet taco seasoning
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 bell pepper (any color), chopped
- 1 medium onion, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 12 small corn or flour tortillas
- Toppings of your choice: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, guacamole
Instructions:
Get started: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the chicken: In a large bowl, toss the chicken pieces with olive oil, taco seasoning, chili powder, cumin, garlic powder, and onion powder. Make sure the chicken is evenly coated.
Assemble on the sheet pan: Spread the chicken in a single layer on the prepared baking sheet. Add the chopped bell pepper, onion, black beans, and corn around the chicken.
Bake: Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
Warm the tortillas: While the chicken and vegetables are baking, warm the tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
Assemble your tacos: Fill each tortilla with the cooked chicken and your favorite toppings.
Tips for Taco Perfection:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken for extra heat.
- Veggie boost: Feel free to add other vegetables like zucchini, mushrooms, or chopped broccoli.
- Make it a fiesta: Use different types of beans, such as pinto beans or kidney beans.
- Protein power: Substitute the chicken with ground beef, turkey, or even tofu for a vegetarian option.
- Meal prep magic: This recipe is fantastic for meal prepping. Prepare the chicken and veggies ahead of time and store them in the refrigerator. Assemble the tacos when you're ready to eat.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-40g
This sheet pan taco recipe is a delicious and easy way to enjoy a classic meal. It's a perfect example of how simple homemade cooking can be, offering a healthy and satisfying dinner solution without sacrificing flavor. Enjoy your easy, delicious, and cleanup-friendly taco night!