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–+ servings

Sheet Pan Chicken Chili With Vegetables

Servings 4
Cost $20

Ingredients

  • 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
Garnish:
  • 2 tbsp grated cotija cheese
  • 2 tbsp fresh cilantro leaves
Serving ideas:
  • corn or flour tortillas
  • your favorite salsa and or guacamole

Instructions

  • 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.
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