• Katherine Arthurs

Sheet Pan Honey Chile Chicken + Sweet Red Pepper Tacos

We LOVE tacos in this house. We love how everyone can make them the way they want + we all can eat together in harmony. Feel me?!?!?!

I love making my spicy with hot sauce + salty with cotija cheese...extra cilantro is always good too. The chili powder + honey makes these sweet + peppery without the heat. The sweet red peppers cook up with the chicken + onions...top with cilantro + a fresh squeeze of lime.

Mix everything on the sheet pan. Cook it on the sheet pan + serve it from the sheet pan.

How many times can I say sheet pan? BUT for REAL - I love when you can throw it all into the oven to cook together + you have a meal.

I served these with Mexican yellow rice, green pico, charred tortillas + crumbled cotija cheese...don't forget the margarita too!

Sheet Pan Honey Chile Chicken + Sweet Red Pepper Tacos

1 tablespoon olive oil

8 boneless skinless chicken thighs

1 tablespoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon ancho chili powder

2 tablespoons honey

5 mini sweet red peppers, cut in half (1-2 red bell peppers work great too)

1 medium sized yellow onion, sliced

small handful of cilantro, chopped

1 lime, quartered

Preheat your oven to 425F. Using a sheet pan, spread the olive oil over it. Add the chicken thighs.

In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt + ancho chili powder. Sprinkle the spice blend over both sides of the chicken. Arrange the chicken in a single layer around the pan.

Add the peppers + onions around the pan. Drizzle everything with the honey.

Roast for 15-18 minutes or until the chicken is cooked through. Garnish with cilantro + freshly squeeze lime juice.

** Use chicken breasts instead of thighs.