Sheet pan dinners are every mom’s favorite type of meal and with Grass Roots’ 100% pasture-raised pre-sliced chicken breasts, you’re saving even more time in the kitchen with less prep work. A few things we love about this sheet pan dinner: it’s packed with veggies and protein so you can rest knowing your family is getting their nutrition and it’s kid-friendly. You can get the kids in the kitchen with seasoning 101 or you can simply serve knowing that even your picky eaters will go for seconds with this meal.
Sliced chicken breasts are great to have handy for quick meals throughout the week and easy to thaw, so you’re always getting the freshest pasture-raised meats even when you skip a shop. If you’re planning ahead, this recipe can be kicked up a notch by marinating the chicken breasts overnight for bolder flavor and a little kick. If you're heat-sensitive, pull back on the chill flakes and build your way up when adding in spices. If you overseason, no worries! Add 1 can of diced tomatoes to your marinade and set for an extra hour to achieve a more mild taste without sacrificing flavor.
The Grass Roots Way
All Grass Roots’ chickens are raised on pasture and are moved to fresh grass every day. Living outside and grazing naturally keeps our birds healthy, which means we don’t have to treat them with hormones or antibiotics. Their diet is supplemented with a GMO-free, custom-mixed grain full of nutrients.
What You’ll Need
1 lb Grass Roots pasture-raised sliced chicken breasts
3 bell peppers (red, yellow, and green)
1 large yellow onion
1-2 medium limes
1/2 tsp coriander, 1 tsp garlic powder, 1 tsp cumin, and ⅛ tsp chili flakes
½ tsp cracked pepper, 2 tsp chili powder, 1 tsp kosher salt, and ½ tsp paprika
3 tbsp olive oil
Optional: 2 cups of organic Spanish rice
Optional: Choice of tortilla
Optional: Fresh cilantro and guacamole
If you choose to marinate your chicken overnight: add coriander, garlic powder, cumin, chili flakes, chili powder, paprika, pepper, and salt into a large zip lock bag. Add in the chicken breast slices and 2 tbsp of water to create a marinade liquid. Leave in the fridge overnight, around 6-8 hours before cooking.
Preheat the oven to 400 degrees Fahrenheit. If you want to get a perfectly seared crust, toss your sheet pan in the oven to get it nice and hot before adding on your ingredients. While the oven is preheating, cut your bell pepper into long strips and chop the onion finely. Toss the veggies in a thin coating of olive oil, salt, and pepper.
Remove your hot baking sheet from the oven, add your coated bell pepper and onion, and roast for 8 minutes. If you’re going the dry rub route on this recipe, combine coriander, garlic powder, cumin, chili flakes, chili powder, paprika, pepper, salt, and chicken into a large zip lock bag and shake until fully coated. Add the chicken to the pan making sure pieces are separated and bake for 15 to 20 minutes or until golden brown.
Check to make sure your chicken has reached an internal temperature of 165 degrees Fahrenheit before removing from the over. Add a squeeze of lime juice over the top. Serve immediately with fresh cilantro and guacamole over Spanish rice or in a warmed flour tortilla.