Sheet Pan Chicken Taco Lettuce Boats

23 mins
Serves 1
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Directions

  1. 1Preheat oven to 425°F and line a sheet pan with parchment paper.
  2. 2Toss chopped chicken with taco seasoning, garlic powder, smoked paprika, and lime juice.
  3. 3Spread chicken onto one side of the sheet pan in an even layer. No oil needed.
  4. 4Bake for 10 minutes.
  5. 5Toss corn and purple onion with olive oil, chili powder, and salt.
  6. 6Remove the pan, push chicken to one side, and add the corn mixture to the empty side.
  7. 7Return to oven for another 10 minutes, then broil the last 3 minutes for crispy edges and charred corn.
  8. 8Remove from oven and squeeze lime juice over the corn. Top with queso fresco and cilantro.
  9. 9Assemble lettuce boats with chicken, street corn, avocado, pico, jalapeños, crema, and extra cilantro.

Ingredients

  • 2.5 lbs boneless, skinless chicken thighs, chopped small
  • 2 packets taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 Juice of 1 lime lime juice
  • 4 fresh ears of corn, kernels shaved off
  • 0.5 purple onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • to taste Salt
  • 0.5 Juice of ½–1 lime lime juice
  • 0.5 cup queso fresco
  • Fresh cilantro, chopped
  • Green leaf lettuce (sandwich cut)
  • Diced avocado
  • Pico de gallo
  • Jalapeño slices
  • Crema or Greek yogurt
  • Extra cilantro

Equipment

sheet panoven

Tips

  • Broil the last 3 minutes for crispy edges and charred corn.
  • Queso fresco is preferred over cotija for its texture.