Sheet Pan Pico Chicken Tacos
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. These Sheet Pan Pico Chicken Tacos are an easy, healthy dinner made with juicy chicken, roasted corn, taco seasoning, and fresh lime, all baked on one pan in just 30 minutes. Topped with fresh pico de gallo, cotija cheese, and a creamy high-protein cilantro lime sauce, this quick taco recipe is perfect for busy weeknights, meal prep, or family taco night.
Equipment
- 1 Large Sheet Pan
- 1 Mixing bowl
- 1 Blender or Hand Mixer
Ingredients
For The Chicken
- 1-1½ pounds Boneless Skinless Chicken Thighs or Chicken Breasts, cut into bite-sized pieces
- 1-2 cups Corn Kernels, fresh, frozen, or canned and drained
- 1 tbsp Olive Oil
- 1 oz packet Taco Seasoning
- Juice of 1 lime
For The High-Protein Cilantro Lime Sauce
- 1 cup Plain Greek Yogurt
- 1 cup packed fresh cilantro leaves and tender stems
- Juice of 1 lime
For Serving
- 8-10 Small Flour or Corn Tortillas
- 1 cup Pico de Gallo
- ½ – 1 cup Crumbled Cotija Cheese, or feta cheese as a substitute
- Extra cilantro
Instructions
- Preheat the oven to 425°F and lightly grease a large sheet pan or baking dish.
- Add the diced chicken and corn directly to the sheet pan.
- Drizzle with olive oil and sprinkle the taco seasoning evenly over everything.
- Squeeze the juice of one lime over the top and toss until the chicken and corn are well coated.
- Spread everything into an even layer.
- Bake for 25 minutes, stirring halfway through if desired, until the chicken is cooked through and reaches an internal temperature of 165°F.
- While the chicken bakes, add the Greek yogurt, cilantro, and lime juice to a blender or food processor.
- Blend until smooth and creamy. Add a little extra water if you prefer a thinner sauce.
- When the chicken is done, top with the Pico de Gallo, crumbled cotija cheese, and drizzle generously with the cilantro lime sauce.
- Warm the tortillas.
- Fill each tortilla with the roasted chicken and corn mixture.
- Garnish with extra cilantro and lime wedges, if desired.
I just saw this on instagram and came here to check out the recipe. Several of us are wondering if the red ingredient is red pepper or tomato? You didn’t say and the written recipe doesn’t say either. Can’t wait to try these though. They look delicious and so easy!