June 20, 2022

Sheet Pan Chicken + Summer Veggie Tostadas

 

Sheet Pan Chicken + Summer Veggie Tostadas
These tostadas are quick, easy and full of flavorful chicken + fresh summer veggies. All you need is a sheet pan and a bowl...That’s it! Toss your chicken and veggies with some spices, spread them on a sheet pan and roast in the oven. Then you crisp up tortillas of your choice and pile them high with the chicken, veggies and cheese, and broil until the cheese melts and you have yourself a delicious meal. This is an easy recipe that everyone in your family will love because you can easily accommodate everyone. If you’re feeling motivated, thee tostadas taste great with my Simply Delicious Chimichurri Sauce! You can whip it up while the chicken + veggies are in the oven. Looking for more quick and easy sheet pan dinners? Check out some of my favorites!
Sheet Pan Greek Chicken
Sheet Pan Steak Fajitas
Garlic Cilantro Sheet Pan Chicken
Prep Time 10 mins
Cook Time 20 mins
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 3 lbs boneless skinless chicken breasts, cut into chunks or strips
  • 1 tbsp adobo (I only use Cumpanis)
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 4 cloves garlic, minced on microplane
  • 4 tbsp olive oil
  • 1 red bell pepper, cut into ¼ inch strips
  • 1 yellow bell pepper, cut into ¼ inch strips
  • 1 onion, cut into ¼ inch strips
  • 1 zucchini, sliced in ¼ inch half moons
  • 1 cup corn fresh, canned or frozen
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp freshly squeezed orange juice
  • 2 tbsp chopped fresh cilantro leaves
  • 8 corn or flour tortillas
  • 1 cup Shredded Mexican blend cheese (optional)

Instructions
 

  • Preheat oven to 425 degrees. Line a sheet pan with parchment paper and lightly oil it.
  • In a large bowl, combine adobo, cumin, paprika, salt, minced garlic and oil.
  • Place chicken strips in the bowl and gently toss to combine. Then add the peppers, onions and zucchini and mix just until everything is incorporated. (This way, the chicken gets most of the seasoning)
  • Spread the chicken, onions and peppers onto the sheet pan and bake for 10-15 minutes. Remove from the oven and add the corn. Broil for about 5 minutes or until the chicken is completely cooked through and is golden around the edges. Remove from the oven.
  • Drizzle the lime juice and orange juice of the chicken and veggies.
  • Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with avocado oil and broil 3 minutes or until lightly browned.
  • Spoon about ½ cup chicken mixture in the center of each tortilla; sprinkle each serving with Mexican blend cheese.
  • Broil an additional 2 minutes or until cheese melts.
  • Garnish with cilantro and serve with any additional toppings of your choice.
Keyword 30 minute meal, chicken, gluten-free, healthy, kid-friendly, sheet pan meal

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