EASY SHEET PAN Chipotle Chicken Peach Tacos in 30 Minutes!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 425°F.

Line a rimmed sheet pan with parchment paper.

In a small bowl, combine 1 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon ground cumin, and 3/4 teaspoon chipotle seasoning. Mix together and set aside.

Chop 2 ripe peaches into medium bite-sized pieces and set aside.

Finely dice half of a large onion or one small onion and set aside.

Place 1 large boneless, skinless chicken breast in the center of the lined sheet pan.

Sprinkle the diced onion around the chicken on the sheet pan.

Add the chopped peach slices around and on top of the chicken.

Sprinkle the seasoning mix evenly over the chicken and vegetables, ensuring to use all of it.

Place the sheet pan in the oven and bake for 25 minutes until the chicken is fully cooked.

Check the thickest part of the chicken for doneness, ensuring it reaches 165°F or above.

Let the chicken rest on the sheet pan for about 5 minutes before shredding.

Shred the chicken using forks or electric mixer beater attachments in a mixing bowl.

Mix the shredded chicken with the cooked peaches and onions to combine the flavors.

Serve on tortillas or tortilla chips with desired toppings such as cilantro, lettuce, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens