Sheet Pan Chicken Tacos
Easy to assemble and quick to clean up, this healthy Paleo & Keto Mexican Sheet Pan Chicken Tacos recipe will become your family's new favorite.
Ingredients
- 3 large chicken breasts, sliced open so they're thinner
- 1/4 cup olive oil
- 2 bell peppers, sliced
- 1 large onion, sliced
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 375.
- Lay out some wax paper on your baking sheet.
- Slice the bell peppers and add 1-2 tbsp of olive oil and toss.
- Lay out bell peppers on sheet.
- Slice the onion, add 1 tbsp of olive oil and toss.
- Lay the onion on the baking sheet.
- Slice the three chicken breasts down the center so that they are thinner
- Add them to the bowl with olive oil, smoked paprika and garlic.
- Lay the chicken onto the sheet pan.
- Bake on 375 for about 35 minutes.
Notes
- Any color of bell peppers will do here. Choose vibrantly colored, unblemished peppers that feel firm and heavy in your hand.
- You can use chicken thighs instead of breasts. I recommend bone-in, skin-on chicken thighs if you want to go thighs because the chicken stays nice and moist and the skin becomes crispy in the oven.
- Want a bit of charr on your veggies? For getting rid of the juices that gather while baking, you can remove the chicken once cooked and place the sheet pan with veggies back into the oven on the top rack. Now, turn on the broiler or the top element and let them veggies broil for 3-4 minutes. This will evaporate all the juices in the sheet pan and give them nice crispy edges.
Nutrition
Calories: 340kcal
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