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Sheet pan chicken tacos
Chicken, peppers and onion roast together on one tray, then get piled into warm wraps at the table. An easy, hands-off way to put a fun dinner together.
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Serves: 4Time: 35 min
One panProtein-containing
Ingredients
4 servings
- 4 chicken breasts (cut into strips)
- 2 peppers (any colour, sliced)
- 1 red onion (sliced)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 small wraps
- salt and black pepper (to taste)
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Method
- 1Heat the oven to 200C fan and put the chicken, peppers and onion on a large baking tray.
- 2Drizzle over the oil, scatter on the cumin and paprika, season well and toss to coat.
- 3Spread everything out in a single layer and roast for 20 to 25 minutes, turning once, until the chicken is cooked and the vegetables are soft.
- 4Check the chicken is cooked through and piping hot in the middle, with no pink meat.
- 5Warm the wraps, then let everyone fill their own at the table.
Add-ons: a spoonful of soured cream, grated cheese or a squeeze of lime all work well.
Swap freely: use chicken thighs instead of breasts if you prefer.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.