4Add some sliced peppers and onions to the sheet pan.
5Add some sliced peppers and onions to the sheet pan.
6Add some sliced peppers and onions to the sheet pan.
7Drizzle the peppers and onions with a little bit of olive oil.
8Drizzle the peppers and onions with a little bit of olive oil.
9Drizzle the peppers and onions with a little bit of olive oil.
10Season the peppers and onions with salt, pepper, and garlic.
11Season the peppers and onions with salt, pepper, and garlic.
12Season the peppers and onions with salt, pepper, and garlic.
13Grab a big bowl.
14Grab a big bowl.
15Grab a big bowl.
16Add 2 1/2 pounds of boneless skinless chicken thighs to the bowl.
17Add 2 1/2 pounds of boneless skinless chicken thighs to the bowl.
18Add 2 1/2 pounds of boneless skinless chicken thighs to the bowl.
19Add lime juice, olive oil, and the listed seasonings to the chicken thighs.
20Add lime juice, olive oil, and the listed seasonings to the chicken thighs.
21Add lime juice, olive oil, and the listed seasonings to the chicken thighs.
22Stir everything together well until the chicken is well coated in seasoning.
23Stir everything together well until the chicken is well coated in seasoning.
24Stir everything together well until the chicken is well coated in seasoning.
25Add the seasoned chicken thighs to the sheet pan, making little holes between the peppers and onions for each thigh.
26Add the seasoned chicken thighs to the sheet pan, making little holes between the peppers and onions for each thigh.
27Add the seasoned chicken thighs to the sheet pan, making little holes between the peppers and onions for each thigh.
28Bake in the oven at 400 degrees F for about 35-40 minutes, or until the chicken reaches an internal temperature of at least 165 degrees F (preferably closer to 185 degrees F).
29Bake in the oven at 400 degrees F for about 35-40 minutes, or until the chicken reaches an internal temperature of at least 165 degrees F (preferably closer to 185 degrees F).
30Bake in the oven at 400 degrees F for about 35-40 minutes, or until the chicken reaches an internal temperature of at least 165 degrees F (preferably closer to 185 degrees F).
31Pour off any extra liquid if needed.
32Pour off any extra liquid if needed.
33Pour off any extra liquid if needed.
34Broil for a couple of minutes if desired to get a char on the veggies.
35Broil for a couple of minutes if desired to get a char on the veggies.
36Broil for a couple of minutes if desired to get a char on the veggies.
37Top the sheet pan with fresh cilantro.
38Top the sheet pan with fresh cilantro.
39Top the sheet pan with fresh cilantro.
40Serve over some rice.
41Serve over some rice.
42Serve over some rice.
Ingredients
2.5 lbs boneless skinless chicken thighs
2.5 lbs boneless skinless chicken thighs
2.5 lbs boneless skinless chicken thighs
1 tbsp oil
1 tbsp oil
1 tbsp oil
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp pepper
1 tsp pepper
1 tsp pepper
2 tsp cumin
2 tsp cumin
2 tsp cumin
2 tsp dried cilantro
2 tsp dried cilantro
2 tsp dried cilantro
2 tsp garlic powder
2 tsp garlic powder
2 tsp garlic powder
4 tsp chili powder
4 tsp chili powder
4 tsp chili powder
1 lime, juiced
1 lime, juiced
1 lime, juiced
4 bell peppers, sliced
4 bell peppers, sliced
4 bell peppers, sliced
1 large onion, sliced
1 large onion, sliced
1 large onion, sliced
Salt
Salt
Salt
pepper
pepper
pepper
garlic powder
garlic powder
garlic powder
Fresh cilantro
Fresh cilantro
Fresh cilantro
olive oil
olive oil
olive oil
cooking spray
cooking spray
cooking spray
Equipment
sheet panbig bowlovenbroiler
Tips
You can prep this meal completely ahead of time.
Ensure chicken reaches an internal temperature of at least 165 degrees F, preferably closer to 185 degrees F.
Pour off any extra liquid before broiling for a couple of minutes to get a char on the veggies.
Serve with tortillas, homemade guac, pico de gallo, or Spanish rice.