Chicken Vege Sheet Pan Tacos
1 pound boneless, skinless chicken breasts cut in ½” cubes
½ orange bell pepper, diced ½”
½ medium onion, julienned
2 Anaheim or New Mexican Green Chiles, sliced (use jalapeno or serrano if you want more spice)
¾ pound small red new potatoes, scrubbed, not peeled ½ “ dice
⅓ cup + 1 tablespoon olive oil
16 ounce jar House Salsa, divided
2 teaspoons minced garlic
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
8 flour tortillas 7-8” (warmed*)
2 cups Monterey Jack, Pepper Jack or Chihuahua Cheese, shredded
2 cups Arugula or Spring lettuce mix
8 ounces Mexican crema or sour cream
Preheat oven to 400 degrees. In a large mixing bowl, place cubed chicken, diced bell pepper, onion, green chiles, and potatoes. Pour ⅓ cup olive oil, ½ cup My Brother’s House Salsa (reserving remaining to serve with tacos), garlic, salt and pepper into bowl. Toss together and place on large baking sheet (large enough to spread out chicken and veggies in single layer). Place in hot oven for 20 minutes. Turn oven to Broil (500 degrees) and place pan 5” from broiler element. Continue cooking for an additional 5 minutes - this will help gently char your chicken and veggies and cause some caramelization. Chicken should be fully cooked and potatoes fork tender.
To assemble: Divide cooked taco filling evenly between tortillas. Top with shredded cheese, arugula/lettuce, Mexican crema, fresh cilantro. Serve with lime wedges.
*Cook’s note: As you prep your ingredients, try to keep everything about the same size so they cook evenly. To warm flour tortillas while your sheet pan tacos are cooking - place them one at a time on hot griddle or skillet about 1 minute on each side. Place in between layers of clean kitchen towel to keep warm while your taco filling finishes roasting/broiling.