Sheet Pan Chicken and Peppers
Make this Sheet Pan Chicken and Peppers dinner soon! Put together in just about 15 minutes and then you just have to pop it in the oven about 25 minutes before serving. Chicken and peppers tossed in a tex mex marinade and baked until tender.
Servings: 4 servings
Calories: 304kcal
Ingredients
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large green bell pepper sliced
- 1 large onion sliced
- 1 lb chicken cut into small strips
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 cloves garlic minced
- 2 tablespoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425ºF/210ºC and have ready a large baking sheet.
- Arrange the peppers and onions on the baking tray. Evenly place the chicken on top of the chicken and peppers.
- In a small bowl combine the olive oil, lime juice, minced garlic, cumin, garlic powder, onion powder, salt and black pepper. Stir well to combine.
- Pour the marinade over the chicken and peppers and stir or toss to combine completely. Place in the oven for about 25 minutes or until the peppers are soft and the chicken is completely cooked.
- Remove from oven and serve with tortilla wraps and your favourite toppings.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Sheet Pan Chicken and Peppers
Amount Per Serving (1 serving)
Calories 304
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 41mg14%
Sodium 341mg15%
Potassium 507mg14%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 13g26%
Vitamin A 1653IU33%
Vitamin C 180mg218%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.