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Sheet Pan Chicken Tacos
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Sheet Pan Chicken Tacos

Sheet Pan Chicken Tacos

Ingredients

  • 2 boneless skinless chicken breasts
  • Neutral oil
  • Kosher salt & coarse ground black pepper
  • 1 cup chicken broth
  • ¼ teaspoon each cumin, garlic powder & chipotle chili powder
  • 10 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 15 ounces fire roasted tomatoes, drained
  • ¼ cup diced white onion (or yellow, no one will be mad)
  • 4 tablespoons chopped cilantro
  • 1 lime, cut in half
  • 1-2 tablespoons hot sauce, your choice
  • 2 avocados, peeled & pitted
  • 6 strips bacon, cooked & crumbled
  • 1 tablespoon minced chipotle pepper

Directions

  1. Heat a non-stick pan (with a lid) over medium
  2. Lightly oil the chicken, season with salt & pepper, put into the pan and cook until nicely golden on the bottom, then flip and cook 2 more minutes
  3. Add the broth and cover, leave 7 minutes or until a thermometer reads about 160
  4. While it cooks combine tomatoes, onion, 2 tablespoons of the cilantro, juice from ½ lime and hot sauce – mix well and set aside
  5. In another bowl put the avo, mash up a bit (keeping it kind of chunky), 3 tablespoons of the salsa, juice from remaining lime half, bacon and chipotle chili – mix well and set aside
  6. Preheat to 425, then put in 2 sheet pans - leave in 10 minutes
  7. When cool, shred chicken, and add cumin, garlic powder & chili powder – mix wellWarm tortillas slightly (in a non-stick pan, or about 10 seconds in the microwave) to make them more pliable, add some of the cheese then some chicken and fold in half
  8. Remove sheet pans from oven, lightly oil or spray one of them (remember they’re hot)and put the folded tacos on it, lightly oil or spray each one and top with the2nd pan
  9. Put back into the oven 7-10 minutes, then remove the top pan and broil about a minute
  10. Serve with salsa & guac

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