Preheat oven to 400 degrees. Cut chicken breasts into 1/2 to 3/4-inch-wide strips. Pat chicken dry with paper towels. Combine oil, lime zest and juice, and salt; toss with chicken. Sprinkle and toss taco seasoning with chicken until evenly coated. Spread chicken in a single layer in 2 large rimmed baking pans.
Recipe
Author
Hy-Vee Test Kitchen
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Description
In need of a quick weeknight dinner? Prep our Sheet Pan Seasoned Chicken, freeze or refrigerate until you're ready to eat and use it in our Make-Ahead Chicken Fajitas recipe! It doesn't get easier than that.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 lbs. Hy-Vee boneless, skinless chicken breasts, cut into 1/2-inch-thick slices | ||
| 3 tbsp. Hy-Vee canola oil | ||
| 1 ½ tsp. lime zest | ||
| 2 tbsp. fresh lime juice | ||
| ¾ tsp. Hy-Vee salt | ||
| ¼ c. salt-free taco seasoning |
Things To Grab
- Paper towels
- 2 large rimmed baking pans
- Meat thermometer
Directions
Bake for 15 to 18 minutes or until chicken is done (165 degrees). Transfer half of chicken to a serving platter. Serve as desired, or use in the base of our Make-Ahead Chicken Fajitas recipe.
Hyvee Culinary Expert Tip
Make now serve later! Cool chicken; transfer to a covered container. Label with recipe name and date. Refrigerate up to 3 days or freeze up to 3 months. To serve, thaw in the fridge overnight, if frozen. Reheat chicken, covered, in the microwave at 50% power.