This is a colorful, healthy, and budget-friendly meal that easily serves four.
This week for $20 Tuesday, we whipped up this Sheet Pan Chili Chicken with Vegetables and it did not disappoint! Not only is it delicious, it is all made in two pans which means easy cleanup.
WOT we love about this recipe: It is very easy to make, it looks beautiful, and is packed with flavor. You can serve this on its own or if you’re looking for additional serving ideas, you can pair it with your favorite soft tortillas and salsa.
Please note, you will need two sheet pans for this recipe.
Sheet Pan Chicken Chili With Vegetables
- 2 medium zucchinis, sliced in half and each cut into slices ½” thick to create half moons
- 2 red bell peppers, seeds and ribs removed, sliced
- 1 medium yellow onion, quartered
- 4 tbsp olive oil, divided
- 1 1/4 tsp chili powder, or ancho chili powder divided
- 1 1/4 tsp salt, divided
- 8 frozen mini corn on the cob pieces, thawed
- 2 tsp honey, divided
- 1/4 tsp fresh ground black pepper
- 1 1/2 lb skinless, boneless chicken breasts or thighs
- 1 tbsp unsalted butter
- 2 tbsp grated cotija cheese
- 2 tbsp fresh cilantro leaves
- corn or flour tortillas
- your favorite salsa and or guacamole
- Preheat oven to 400 degrees F.
- In a large bowl mix the zucchini, onion, and bell peppers with 2 TBSP olive oil, ½ TSP chili powder of choice and ½ TSP salt. Spread evenly on a large rimmed, baking sheet pan. Cook for 15 minutes on the lower rack while prepping the chicken and corn.
- Add the corn cob pieces to a large bowl and mix lightly with 1 TBSP olive oil and ¼ TSP salt. Put on one side of a second sheet pan
- In a small bowl, whisk together the remaining 1 TBSP olive oil and ½ TSP salt, 1 TSP honey, ½ TSP chili powder and black pepper.
- Rinse chicken breasts with cold water and pat dry, then rub on all sides with the chili-honey mixture.
- Place chicken on the second sheet pan next to the corncobs and place on an upper rack in oven. Bake for 25 minutes, or until a thermometer reaches 165 degrees in the thickest part of chicken breast. Turn over the vegetables on first sheet pan halfway through cooking.
- Make the honey chili glaze while sheet pans are baking. Melt 1 TBSP butter in a small saucepan, whisk in 1 TSP honey, and ¼ TSP chili powder of choice.
- Take out both sheet pans from the oven. Brush chicken and corn with the honey chili glaze and broil on high 6-7 minutes until the corn is slightly charred and the chicken is browned.
- Garnish with cilantro leaves and cheese if desired.
- Serve with soft tortillas and your favorite salsa if desired.
Enjoy and let us know what you think of this recipe!
If you want more $20 Tuesday recipes you can check them out here!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Note: $20 is an approximate cost for this dish. The actual price of all ingredients may vary.
All photos by Lorianne DeVita