Sheet Pan Honey Chile Chicken & Sweet Red Pepper Tacos

White Sparrow Food Co 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 and we all can eat together in harmony.
 
I love making my spicy with hot sauce and salty with cotija cheese…extra cilantro is always good too. The chili powder and honey makes these sweet and peppery without the heat. The sweet red peppers cook up with the chicken and onions…top with cilantro and a fresh squeeze of lime.
 
Mix everything on the sheet pan. Cook it on the sheet pan and 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 and you have a meal.
 
I served these with yellow rice, green pico, charred tortillas and crumbled cotija cheese…don’t forget the margarita too!

Find more taco recipes here!

Sheet Pan Red Pepper Cashew Chicken

Honey Chipotle Baked Tacos with Lime Avocado Salsa

Honey Garlic Soy Chicken

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe! 

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White Sparrow Food Co Sheet Pan Honey Chile Chicken + Sweet Red Pepper Tacos

Sheet Pan Honey Chile Chicken & Sweet Red Pepper Tacos

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  • Author: White Sparrow
  • Total Time: 25 minutes
  • Diet: Gluten Free
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Description

Easy sheet pan tacos – add in all your favorites with charred tortillas, salsa and extra cheese.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 425F. Using a sheet pan, spread the olive oil over it. Add the chicken thighs.
  2. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and ancho chili powder. Sprinkle the spice blend over both sides of the chicken. Arrange the chicken in a single layer around the pan.
  3. Add the peppers and onions around the pan. Drizzle everything with the honey.
  4. Roast for 15-18 minutes or until the chicken is cooked through. Garnish with cilantro and freshly squeeze lime juice.

Notes

** Use chicken breasts instead of thighs.

  • Prep Time: 5
  • Cook Time: 20
  • Method: oven

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Personal Chef Katherine Arthurs White Sparrow Food Company

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