Sheet Pan Chicken Taco Lettuce Boats I’ve been making this almost weekly ever since I first posted it, and every single time I’m reminded why. It’s fresh, packed with flavor, loaded with protein, and somehow leaves you feeling good afterward instead of needing a nap and a pep talk. Crispy taco chicken, chili-lime street corn, all the cold toppings, and plenty of queso fresco. This one isn’t new around here, but it’s definitely staying. Ingredients For the chicken: * 4 lbs boneless, skinless chicken thighs, chopped small * 4 packets taco seasoning * 1½ teaspoons garlic powder * 1½ teaspoons smoked paprika or chili powder (I used chili powder) * Juice of 1 lime For the chili-lime corn: * 4 fresh ears of corn, kernels shaved off * ½ purple onion, diced * 1 tablespoon olive oil * 1 teaspoon chili powder * Salt to taste * Juice of ½–1 lime * ½ cup queso fresco * Fresh cilantro, chopped For serving: * Green leaf lettuce * Diced avocado * Pico de gallo * Jalapeño slices * Crema or Greek yogurt * Extra cilantro Instructions 1. Preheat oven to 425°F and line a sheet pan with parchment paper. 2. Toss chopped chicken with taco seasoning, garlic powder, chili powder (or smoked paprika), and lime juice. 3. Spread chicken onto one side of the sheet pan in an even layer. No oil needed. 4. Bake for 10 minutes. 5. Toss corn and purple onion with olive oil, chili powder, and salt. 6. Remove the pan, push chicken to one side, and add the corn mixture to the empty side. 7. Return to oven for another 10 minutes, then broil for the last 3 minutes for crispy edges and charred corn. 8. Remove from oven. Squeeze lime juice over the corn and top with queso fresco and cilantro. 9. Load up your lettuce boats with chicken, corn, avocado, pico de gallo, jalapeños, crema or Greek yogurt, and extra cilantro. Serve immediately and pile them high. #tacos #Recipe #dinner #EasyRecipe #chicken - @.cookwithbrooke