This Sheet Pan Mexican-Inspired Chicken & Veggies is a flavorful all-in-one meal that’s perfect for busy weeknights. With under 10 minutes of hands-on prep, it’s quick to assemble and bakes into a family favorite. This dish is Whole30, Paleo, grain-free, gluten-free, dairy-free and compatible with the Specific Carbohydrate Diet when using soaked dried beans.
Why you’ll love this sheet pan Mexican chicken & veggies
- An all-in-one sheet pan meal with minimal cleanup — ideal for busy evenings.
- Packed with Mexican spices and a zesty creamy green sauce for bright, layered flavor.
- Serve on its own, in tortillas for a kid-friendly option, or with rice or cauliflower rice to soak up the sauce.
- Ready in about 30 minutes with only 10–15 minutes of prep time.
How to make this Paleo or Whole30
To keep the recipe Paleo or Whole30, omit the black beans. For the Specific Carbohydrate Diet, use dried black beans that have been soaked overnight and fully prepared before adding to the sheet pan.
How to serve this Mexican chicken & veggies
Serve with cauliflower rice or regular rice to soak up the spicy juices, in tortillas or lettuce cups as tacos, or alongside simple sides like salsa, guacamole, or sliced avocado.
Garnish ideas
A drizzle of the green sauce and a few cilantro sprigs are all you need. Optional additions include pico de gallo, guacamole, avocado slices, or for those who eat dairy, sour cream or grated cheese.
What you need to make this sheet pan Mexican chicken
- Chicken – thighs or breasts both work; thighs stay juicier.
- Bell peppers – use red and yellow for color, or any mix you like.
- Jalapeño – thinly sliced for a touch of heat.
- Red onion – thinly sliced adds sweetness and color.
- Black beans – rinsed canned beans, or soaked cooked dried beans for SCD.
- Lime wedges – roast a few on the tray and serve extra for squeezing.
- Cumin, paprika (smoked preferred), oregano (Mexican if possible), chili powder, salt and pepper.
How to make this dish extra spicy
The base recipe delivers medium heat. To reduce spice, use 2 tsp chili powder and remove jalapeño seeds. To increase heat, use 1 1/2–2 tbsp chili powder and include two jalapeños with seeds.
What cut of chicken is best
Chicken thighs are ideal because they stay moist and flavorful. If using bone-in thighs, add about 10 minutes to the cooking time and check for 165°F (74°C) internal temperature. Large chicken breasts may need an extra 5 minutes in the oven.
Ways to switch up the ingredients
Add mushrooms, broccoli florets, sweet potato or butternut squash cubes. Swap red onions for yellow if preferred. Vegetarians can use large portobello mushrooms brushed with the same spices for a meaty alternative.
What size baking sheet should I use
Use a 12 x 17 inch baking sheet. Avoid overcrowding so the veggies and chicken brown instead of steaming. If needed, spread the ingredients across two pans rather than using a smaller tray.
What’s in the green sauce?
The green sauce blends mayonnaise, lime juice, cilantro, garlic and scallions until smooth. Add jalapeño for heat or extra lime juice for a brighter kick. It’s creamy, tangy and excellent drizzled over the finished dish.
Can I make this in advance?
Yes. Make the green sauce up to 3 days ahead and refrigerate. Cooked chicken and veggies keep for 1–3 days in the fridge; reheat at 350°F (175°C) for 5–8 minutes or until warmed through. You can also freeze cooked portions for up to 3 months.
Leftovers
Stored in the fridge, leftovers last up to 3 days. Chop and toss them into salads or use the leftover green sauce as a dressing. Reheat in a skillet or microwave if frozen.
Ingredients & Instructions
Sheet Pan Mexican Chicken and Veggies
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 large yellow or orange bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 1 red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1 lime, cut into wedges
- 1/3 cup black beans (optional)
- 3 cloves garlic, crushed
- 3 tbsp olive oil
- 1/4 cup lime juice
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 chicken thighs or 3 chicken breasts cut in half
Green Sauce
- 1/3 cup mayonnaise
- 2 tbsp lime juice
- 1/4 cup cilantro
- 3 scallions
- 1 clove garlic
Instructions
- Preheat oven to 425°F (220°C).
- Arrange sliced bell peppers, red onion, jalapeño, lime wedges and black beans on a 12 x 17 inch (or similar) baking tray.
- Whisk together olive oil, crushed garlic, lime juice, chili powder, cumin, paprika, oregano, salt and pepper.
- Pour half the sauce over the vegetables and toss to coat. Spread veggies in a single layer and place chicken pieces among them. Brush remaining sauce over the chicken.
- Bake for 20–25 minutes, until chicken is cooked through (165°F/74°C internal temperature for poultry).
- While the tray bakes, blend the green sauce: combine mayonnaise, cilantro, scallions, garlic and lime juice and blend until smooth. Add jalapeño or more lime if desired.
- Garnish the finished tray with chopped cilantro and extra lime wedges, then serve.
Nutrition (approx.)
Calories: 209 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 16 g | Fiber: 5 g
Nutrition information is approximate and should be used as a guide.
