Cooked - Chipotle Sheet Pan Chicken With Summer Vegetables

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chipotle Sheet Pan Chicken With Summer Vegetables

6.0

1 Tbsp. paprika

2 ½ tsp. kosher salt

2 tsp. ground cumin

1 tsp. black pepper

1 ½ lb. boneless, skinless chicken breasts, cut into about 1 ½-in. cubes

2 small (5 ½ oz. each) zucchini, sliced into ½-in. rounds (2 cups)

1 medium-size (9 oz.) red onion, cut into 1-in. pieces (1 ½ cups)

1 medium-size (8 oz.) red bell pepper, cut into 1 ½-in. pieces (1 ½ cups)

1 ½ cups fresh corn kernels (from 2 [8-oz.] ears)

¼ cup vegetable oil

½ cup mayonnaise

2 Tbsp. whole buttermilk

4 tsp. adobo sauce (from 1 [7-oz.] can chipotle chiles)

2 tsp. fresh lime juice (from 1 lime), plus wedges for serving

¼ tsp. garlic powder

Gather all ingredients.
Preheat oven to broil with rack about 6-inches from heat source. Stir together paprika, salt, cumin, and black pepper in a small bowl.
Line a large, rimmed baking sheet with aluminum foil. Toss together chicken, zucchini, onion, bell pepper, corn, oil, and paprika mixture on prepared baking sheet; spread in an even layer.
Broil in preheated oven, undisturbed, until a thermometer inserted in chicken registers 165°F and vegetables are charred and beginning to soften, about 12 minutes.
Meanwhile, whisk together mayonnaise, buttermilk, adobo sauce, lime juice, and garlic powder in a small bowl until combined. Set aside until ready to use.
Remove chicken mixture from oven and drizzle with chipotle sauce. Serve with lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Sheet Pan Dinner

Cuisine🇲🇽Mexican

Occasions📆EverydaySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 22 weeks ago

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