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Dinner recipe · from the recipe book

Cumin-Coriander Sheet Pan Chicken Thighs with Calabacitas

Juicy, deeply spiced chicken thighs roast alongside charred zucchini, onions, sweet corn and peppers, finished with lime, cilantro and crumbled queso fresco over warm corn tortillas.

Cumin-Coriander Sheet Pan Chicken Thighs with Calabacitas

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 2½ medium450 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into thick wedges
  • 1 cup chopped150 gGreen bell peppercut into strips
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1 whole14 gJalapeñoseeded and sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1½ tsp4 gChili powder
  • 1 tsp1 gDried oregano
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 lime, juiced44 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 8 tortillas192 gCorn tortillas

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil or parchment.
  2. In a small bowl, stir together the cumin, coriander, chili powder, oregano, salt and black pepper to make the spice mix.
  3. In a large bowl, toss the chicken thighs with half of the olive oil, the garlic, half of the lime juice and half of the spice mix, then lay the chicken in the center of the sheet pan.
  4. In the same large bowl, toss the zucchini, onion, green bell pepper, frozen corn kernels (thawed) and jalapeño with the remaining half of the olive oil and the remaining half of the spice mix.
  5. Spread the vegetable mixture around the chicken in a single layer.
  6. Roast for 25 to 30 minutes, stirring the vegetables once halfway, until the vegetables are charred at the edges and the chicken reaches 165°F (74°C) in the thickest part.
  7. While the pan roasts, wrap the corn tortillas in foil and warm them in the oven for the last 10 minutes.
  8. Let the chicken rest 5 minutes, then slice it and drizzle the chicken and vegetables with the remaining half of the lime juice.
  9. Scatter the queso fresco and cilantro over the pan and serve with the warm tortillas.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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