Southwestern Sheet Pan Chicken for a Crowd

Prep Notes

This meal is an easy make-ahead meal for a party or other large gathering which reheats nicely. It serves 20-25 people depending on size of appetite and side dishes served. It may also be downsized by dividing the ingredients to reach the appropriate number of servings desired.


4 limes grated & juiced (1/2 cup)
1/2 cup avocado oil
4tsp sea salt
8-10 lbs boneless chicken breast, cut into bite sized pieces
1 1/2 red onion cut into large pieces
8-10 rainbow colored peppers, seeded & cut into large chunks
3 tsp cumin
3 Tbs paprika
2 tsp pure garlic powder
2 Tbs fresh oregano
A bunch of fresh cilantro, chopped


Preheat oven to 400 degrees F. Line 2-3 rimmed sheets pans with foil & lightly grease. 

Combine grated peel, lime juice, Avocado oil, sea salt, paprika, cumin, garlic powder & oregano in a very large bowl and whisk until mixed well. Add peppers, onion & chicken. Stir until mixed and dressing is covering all ingredients. Pour onto prepared pans and bake for 15 minutes. 

Remove from oven, stir, breaking apart any pieces of chicken which are stuck together. Place pans back in oven, rotating the pans from the direction they were in originally and bake for another 10-15 minutes until chicken is cooked through. 

Right before serving, sprinkle with chopped fresh cilantro and lightly toss. Drizzle chicken well with pan juices. Serves 20-25 people, depending on how many side dishes accompany it. Serve with the side dish of your choice, and a nice tossed salad. *If making in advance and reheating, reheat in a large casserole dish or roasting pan, covered, stirring occasionally to incorporate juices throughout to keep the chicken from drying out. When serving, spoon juice over chicken to keep moist.


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo & Whole30 compliant