Name: Sheet Pan Taco Chicken and Corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs boneless, skinless chicken thighs; 3 limes, juiced; 2 packets taco seasoning; 1 tbsp garlic powder; 1 tsp smoked paprika; 3 ears of corn, kernels removed; 1/2 red onion, diced; 1 tbsp olive oil; 1 tsp chili powder; salt, to taste; 1/2 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1 head lettuce, for serving; 1 cup pico de gallo, for serving; 1 avocado, sliced, for serving

1

Preheat your oven to 425°F.

2

Chop the boneless, skinless chicken thighs into small, bite-sized pieces.

3

On a cutting board or in a large bowl, season the chicken with the juice of one lime, two packets of taco seasoning, garlic powder, and smoked paprika. Mix thoroughly to ensure all pieces are coated.

4

Spread the seasoned chicken in a single layer on a baking sheet lined with parchment paper.

5

Bake on the top rack for 10 minutes.

6

While the chicken is baking, prepare the corn salsa. Cut the kernels off the corn cobs and place them in a mixing bowl.

7

Add the diced red onion, olive oil, juice of one lime, chili powder, and salt to the corn. Mix to combine.

8

After 10 minutes, remove the chicken from the oven. Push the chicken to one side of the baking sheet to make room for the corn.

9

Add the corn mixture to the empty side of the baking sheet, spreading it into an even layer.

10

Return the sheet pan to the oven and bake for another 10 minutes.

11

Remove the pan from the oven. Sprinkle the crumbled cotija cheese over the corn mixture.

12

Squeeze the juice of the final lime over both the chicken and the corn, then garnish the corn with fresh chopped cilantro.

13

Serve immediately in lettuce wraps with toppings like pico de gallo and sliced avocado.

Sheet Pan Taco Chicken and Corn

Ingredients

15 Ingredients

Instructions

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