In the summer, nobody wants to spend tons of time in the kitchen, so this sheet pan dinner is something that you’ll love to have in your back pocket. This recipe is so flavorful, quick and easy. Chicken thighs are coated in a flavorful spice mix with fresh summer veggies. All you need is a sheet pan and a bowl...That’s it! The result is tender, perfectly seasoned chicken and veggies with little clean up!This is an easy recipe that everyone in your family will love. It is also great because you can have different sides and toppings to accommodate everyone.
- 3 lbs boneless skinless chicken thighs, cut into thin strips
- 1 tbsp adobo
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 ½ tsp salt
- 4 cloves garlic, minced on microplane
- 5 tbsp olive oil, divided
- 2 bell peppers, cut into ¼ inch strips
- 1 zucchini, cut in ¼ inch half-moons
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp chopped fresh cilantro leaves
- Optional accompaniments: rice, salsa, sour cream, tortilla chips
Preheat oven to 425 degrees. Line a sheet pan with parchment paper and lightly oil it.
In a large bowl, combine adobo, cumin, paprika, chili powder salt, minced garlic and 3 tbsp oil.
Place chicken strips in the bowl and gently toss to combine. Then add the peppers, zucchini corn and 2 more tbsp oil and mix just until everything is incorporated. (This way, the chicken gets most of the seasoning)
Spread the chicken, peppers, zucchini and corn onto the sheet pan and bake for 15 minutes, or until the chicken is completely cooked through and the vegetables are tender.
Optional (sprinkle 1 cup of shredded cheddar cheese on the top and bake for another 2-3 minutes until the cheese is melted)
Garnish with cilantro.
Serve with optional accompaniments.
A note on Adobo- I am not a fan of commercial adobo, however I highly recommend this small batch, high quality adobo from Cumpanis.