Sheet Pan Chicken and Veggie Taco Bowl

Serves 4

Prep time: 30 minutes

Variations: You can serve this over lettuce like a salad or use your lettuce as a wrap. If you have a favorite low-carb tortilla, this is the way to use them. Any veggie will work, so try eggplant, cauliflower, or sweet potatoes. Or serve it over cauliflower rice or quinoa.

Ingredients:

1 pound boneless chicken thighs, cut into bite sized pieces

2 bell peppers, any color

1 onion, sliced

1/2 cup sliced mushrooms

1 zucchini, diced

1 jalapeno, sliced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon garlic powder

2 tablespoons olive oil

Juice of 1 lime

Sea salt and fresh ground pepper, to taste

Shredded lettuce, salsa, cheese, sour cream

Ingredients

Instructions

• Preheat oven to 400 degrees F.
• Toss the chicken and veggies with the seasonings and oil until everything is well coated. Spread on baking sheet and roast for 20-25 minutes, until chicken is cooked through and vegetables are lightly caramelized. Drizzle with lime juice after it comes out of the oven.
• Serve over lettuce or spinach, and top with salsa, sour cream, or cheese.