Sheet Pan Mexican Street Corn Chicken Dinner Bowls
Ingredients
For the Chicken & the Marinade:
- Juice of 2 limes
- 1/3 - 1/2 cup olive oil
- 2-3 cloves of garlic minced
- 1 tbsp honey
- 2 tsp sea salt
- 1 tsp taco seasoning
- 5 medium chicken breasts filet each breast into 2 pieces
For the Mexican Crema:
- 3/4 cup full fat yogurt, Greek yogurt, or coconut yogurt for dairy free option
- 1/4 cup mayonnaise
- Juice of 1/2 lime
- 1 clove of garlic minced
- 1/4 cup finely diced red onion
- 1/2 tsp taco seasoning
- 1/2 tsp sea salt
For the Dinner Bowl Veggies:
- 3 tbsp olive oil divided
- 2 tsp sea salt divided
- 1 tsp pepper divided
- 1/4-1/2 tsp cinnamon
- 3 lbs sweet potatoes 1 inch cube. I don't peel mine but you can
- 1 medium red onion halved and sliced into strips
- 2 medium zucchini halved lengthwise, and cut on a bias with 1/2 inch to 1 inch thickness
- 2 cups frozen corn or drained canned corn
Garnishes:
- Freshly chopped cliantro, sliced avocado, lime wedges, and crumbled cotija cheese for garnish to taste
Instructions
Prepare the Chicken & Marinade:
- Whisk the marinade ingredients in a large container with a lid. Alternatively, you can put the marinade ingredients into a large freezer zip top bag for marinating the chicken.
- Add the fileted chicken to the marinade and close the lid. Marinate at least 15 minutes. I like to get the chicken in the marinade before we leave for the day in the morning, so that the chicken is ready to go when I get home!
Make the Mexican Crema:
- Stir the Mexican Crema ingredients together in a small dish, and set aside in the refrigerator. I like to add splashes of water to thin the sauce out a little and make it stretch.
Make the Sheet Pan Mexican Street Corn Chicken Dinner:
- You will need 3 sheet trays. No need to grease them. I don't use parchment paper because I like everything to get crispy, but if you want less clean-up, you could use it. Pre-heat the oven to 425 degrees. You can use the air fry or convection setting on your oven, or just regular baking, which will take slightly longer.
- Toss the sweet potatoes onto one sheet pan with 2 tablespoons of olive oil, sea salt and pepper to your taste, and the cinnamon.
- Toss the onion, zucchini, and corn with 1 tablespoon of olive oil, and salt and pepper to your taste on a second sheet tray.
- Air fry or roast the sweet potato and veggie sheet trays at 425 degrees for 20 minutes. If you are roasting you may want to go an extra 5 minutes. The goal is to get the veggies soft and starting to crisp. They will finish cooking with the rest of the dinner next.
- While the sweet potatoes and veggies are roasting, prepare the third sheet tray by putting the marinated chicken onto the sheet tray.
- When the sweet potatoes and veggies are done air frying or roasting for 20 minutes, take the sheet tray out, give the sweet potatoes and veggies a stir, and return them to the oven along with the sheet pan of chicken for another 15-20 minutes (if you are roasting you may need to cook an extra 5 minutes. The chicken should reach an internal temperature of 165 degrees) If you want some color on the corn/veggies, you can set them under the broiler for a few minutes.
- Serve your dinner bowls with a generous serving of sweet potatoes at the bottom of the bowl, and then pile the veggies, and sliced or shredded chicken on the sweet potatoes. Drizzle the Mexican Crema and top with fresh chopped cilantro, sliced avocados, and, if you tolerate it, crumbled cotija cheese.
Notes
- You can drizzle the Mexican crema from the bowl, or add it to a squeeze bottle like this to make a drizzle. A plastic baggie with a snipped corn works to squeeze a drizzle too!
- This Mexican crema can be made days in advance, and stores in the fridge for up to 2 weeks.
- I love to add a little heat to my Mexican Crema. If you have kids that don't do heat, just make the crema as is, and separate half of it and mix with red pepper flakes to your heat prefrence.
- Change up the veggies to what is in season, or what you have in the veggie bin that week on sale! This dinner bowl is amazing with shredded roasted cabbage too - one of my favorites. Zucchini just happened to be at a great price at Aldi the week I made this, and it is a great way to make an easy sheet pan dinner in the summer with summer veg.
- Don't shy away from making up a dinner bowl for your kids to try. One of my kids that typically prefers her food "separate" and NOT touching, absolutely is obsessed with this dinner bowl all combined with the Mexican Crema sauce! You just never know! I had her take a bite of my bowl before she made up her plate and she loved it.