A weeknight meal was just perfect for this recipe. Everybody in the family was going in five different directions and I had to have something that would work with my schedule today. This was exactly what I needed. I went to pick one child after school and I popped the pan in the oven. I left again to pick up another kiddo after tennis and this was ready for the family when we got home. Perfect!
The taste was rich in flavor and not too spicy. ( I view that as a positive but my husband, Mr. Chili Pepper, might disagree) it also came together easily. The vegetables were cooked on the same pan with the chicken thighs and the same seasoning. I used a package of taco seasoning because I won it in a recipe contest. You can also just make your own. I have posted a link in the ingredients list.
To make it even easier, I just shredded the chicken when I got home and served it with some crema Mexicana, black beans, cheese and some warm tortillas.
2 to 2 1/2 pounds boneless skinless chicken thighs
1 red bell pepper sliced
1 green bell pepper sliced
1 small onion sliced
3 tablespoons olive oil
1 package taco seasoning or make your own (Taco seasoning recipe)
1. Preheat oven to 350 degrees Fahrenheit.
2. Line an 11 x 7 inch baking sheet with non-stick foil or parchment paper for easy clean up.
3. In a large bowl, mix chicken, peppers, onion, olive oil, and taco seasoning together until evenly coated with seasoning and oil.
4. Place on the lined baking pan and bake for 1 hour or until chicken has an internal temperature of 165 degrees Fahrenheit. Serve with tortillas and toppings. Enjoy!