If you love Mexican food, this easy sheet pan dinner preps for either your freezer or your dinner table in minutes! Please note that roasting times can vary based on the thickness of the chicken breasts as well as oven by oven. Please use a meat thermometer to ensure your food is properly cooked.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: American, Mexican
Servings: 4servings
Calories: 298kcal
Ingredients
10oz.bag frozen corn
12oz.bag frozen pearl onions
14oz.bag frozen tri-colored bell peppers(pre-sliced - I got mine at trader joes)
1lb.frozen chicken breasts(at least 2 breasts)
1tbsp.garlic powder
1tbsp.dried cilantro(parsley if you don't like cilantro)
Place the frozen items and spices into a 1 gallon, zipper-top freezer bag and toss to combine.
Store in the freezer for up to 4 months.
When ready, preheat oven to 350 F.
Open the bag and pour in some oil (I used 1/3 cup).
Close up the bag again and toss to coat the contents with oil.
Pour the contents of the bag out onto a sheet pan with edges.
Bake for 1 hour or until the chicken reaches at least 165 F. on a meat thermometer.
Cool slightly and serve sprinkled with fresh lime juice if desired.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the oil for cooking or the optional lime.