Tex-Mex Chicken Sheet Pan Supper

Who doesn’t love a one pan, easy clean-up supper? Filled with flavour and seasonal vegetables this will be your go to meal. Enjoy leftovers rolled up into a tortilla wrap for lunch the next day.

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Baking Time: 22 minutes

Preparation Time:

Serves: 4

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  • 500 g boneless skinless Ontario Chicken Thighs or Breasts
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) cayenne pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1 Ontario Sweet Potato, cut into bite-size pieces
  • 1 Ontario Greenhouse Sweet Red Pepper, cut into bite-size pieces
  • Half Ontario Onion, cut into wide strips
  • 1 clove garlic, minced
  • 1-1/2 tsp (7 mL) dried oregano leaves
  • 1/2 cup (125 mL) Ontario Cherry Tomatoes, halved
  • 2 tbsp (25 mL) coarsely chopped fresh Ontario Coriander Leaves


  • Ontario Sour Cream 
  • Lime wedges 


Cut chicken into bite-size pieces; place in medium bowl. Add chili powder, 1/4 tsp (1 mL) of the salt, cayenne and 1-1/2 tsp (7 mL) of the oil. Stir until chicken is coated; place on one end of large rimmed baking sheet. 

In same bowl, add sweet potato, red pepper and onion. Add remaining oil and salt, garlic and oregano; stir. Place at opposite end of baking sheet. 

Roast in 400°F (200°C) oven for 20 minutes. Stir in tomatoes; roast for 2 minutes. Sprinkle with coriander. Serve with sour cream and lime wedge. 

Nutritional information

1 Serving

  • PROTEIN: 29 grams
  • FAT: 8 grams
  • CARBOHYDRATE: 13 grams
  • CALORIES: 242        
  • FIBRE: 2 grams
  • SODIUM: 380 mg