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Mexican Chili-Roasted Chicken, Cauliflower, Potatoes and Cilantro

Name: Mexican Chili-Roasted Chicken, Cauliflower, Potatoes and Cilantro
Prep time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 4 tablespoons butter, melted; 1 package (1 oz) Old El Paso™ taco seasoning mix; 3/4 lb small new potatoes, quartered; 3 cups fresh cauliflower florets (10 oz); 2 tablespoons honey; 1 tablespoon fresh lime juice; 20 oz boneless skinless chicken thighs (4 to 6 thighs); 1 cup shredded Mexican cheese blend (4 oz); 1/4 cup fresh cilantro leaves; 2 green onions, sliced on the bias

8 Ratings

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Mexican Chili-Roasted Chicken, Cauliflower, Potatoes and Cilantro

Prep 15 min
Total 60 min
Servings 4

This sheet-pan supper brings protein, starch and veg together on one pan for an easy, delicious dinner that’s perfect for busy weeknights. MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Make with

Old El Paso

Ingredients

tablespoons butter, melted

package (1 oz) Old El Paso™ taco seasoning mix

3/4

lb small new potatoes, quartered

cups fresh cauliflower florets (10 oz)

tablespoons honey

tablespoon fresh lime juice

oz boneless skinless chicken thighs (4 to 6 thighs)

cup shredded Mexican cheese blend (4 oz)

1/4

cup fresh cilantro leaves

green onions, sliced on the bias

Steps

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1

Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
2

In large bowl, mix 3 tablespoons of the melted butter and 1 tablespoon of the taco seasoning mix. Add potatoes and cauliflower; toss to coat. Pour into sheet pan; arrange in single layer. Roast 25 minutes. Remove pan from oven.
3

In same large bowl, mix honey, lime juice, remaining tablespoon of melted butter and remaining taco seasoning mix. Add chicken to mixture; toss to coat. Add chicken to pan with potatoes and cauliflower. Spoon and spread remaining mixture over chicken. Roast 15 to 17 minutes longer or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Top chicken, potatoes and cauliflower with cheese; bake 1 to 2 minutes or until cheese melts. Top with cilantro and green onions.

Expert Tips

If potatoes are large, cut each into 6 wedges instead of 4. Each piece should be about the same size for even cooking.
Like it spicy? Substitute pepper Jack cheese for the Mexican cheese blend.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 15g 74% Trans Fat 1g
Cholesterol: 195mg; 65%
Sodium: 950mg; 40%
Potassium: 1030mg; 30%
Total Carbohydrate: 34g; 11%
Dietary Fiber 4g 18% Sugars 14g
Protein: 40g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 40%; 40%
Calcium: 30%; 30%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;