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Sheet Pan Chicken Tacos

Close-up of two Sheet Pan Chicken Tacos filled with seasoned chicken, colorful bell peppers, and red onion, garnished with cilantro.
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A simple and delicious one-pan meal for easy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 8 small flour tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, avocado

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss the chicken pieces with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, black pepper, and olive oil until evenly coated.
  3. Spread the seasoned chicken in a single layer on one half of the prepared baking sheet.
  4. Arrange the sliced bell peppers and red onion on the other half of the baking sheet.
  5. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  6. Warm the tortillas according to package directions.
  7. Assemble your tacos by filling the warm tortillas with the chicken and roasted vegetables. Add your favorite toppings.

Notes

  • For a spicier taco, add more cayenne pepper or a pinch of red pepper flakes to the chicken seasoning.
  • If you don’t have chicken thighs, chicken breast can be used, but reduce the cooking time slightly to prevent drying out.
  • This recipe is a great base for meal planning, with leftovers easily stored for lunches.

Nutrition

Find it online: https://blissbatter.com/sheet-pan-chicken-tacos/