Sheet Pan Mexican Chicken and Veggies

Step 1

Preheat the oven to 425 degrees Fahrenheit

Step 2

Place the sliced bell peppers, red onion, jalapeno, lime wedges and black beans on a 10 x 17 inch baking tray.

Step 3

In a bowl whisk together the olive oil, crushed garlic, lime juice, chili powder, cumin, paprika, oregano, salt and pepper.

Step 4

Pour half of the sauce over the veggies on the baking tray and and toss them to ensure that they are all well coated. Arrange the veggies in a single layer on the tray and place the chicken thighs between the veggies. Brush the remaining sauce over each of the pieces of chicken.

Step 5

Place the tray in the oven to bake for 20-25 minutes until the chicken is cooked through.

Step 6

While the chicken is cooking make the green sauce. In a blender combine the mayonnaise, cilantro, scallions, garlic and lime juice. Blend until smooth.

Step 7

Once the chicken and veggies are done cooking, garnish with chopped cilantro and lime wedges before serving.