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One-Pan Ranch Chicken Tacos
Recipes
One-Pan Ranch Chicken Tacos
6 servings
45 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 10 oz sliced fresh peppers and onions
  • 12 cloves garlic
  • 2 lb boneless, skinless chicken thighs
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • Cooking spray
  • ½ cup lemon vinaigrette
  • 1 (1 oz) packet ranch seasoning
  • 2 tablespoons fresh chives, divided
  • 2 tablespoons fresh dill, divided
  • 2 cups shredded coleslaw mix
  • 2 tablespoons deli-style dill relish
  • 12 (4-inch) flour tortillas
  • ½ cup shredded cheddar cheese

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Arrange peppers and onions and garlic in single layer on 1 side of baking sheet. Arrange chicken in single layer on other side of baking sheet (wash hands). Sprinkle with salt and pepper and coat with spray.
    2. Bake 18–20 minutes until vegetables are soft and chicken is 165°F. Remove baking sheet from oven, then increase heat to broil on HIGH. Combine vinaigrette and ranch seasoning. Chop chives and dill finely. Combine in medium bowl: coleslaw mix, relish, one-half vinaigrette mixture, and 1 tablespoon each chives and dill; toss to coat.
    3. Warm tortillas following package instructions, if desired. Brush chicken and vegetables with remaining half vinaigrette mixture. Broil 3–5 minutes until browned. Let chicken stand 5 minutes before slicing. Divide chicken and vegetables among tortillas; top with slaw mixture, cheese, and remaining 1 tablespoon each chives and dill. Serve.

Amount per ⅙ recipe serving: Calories 530, Total Fat 26g, Sat Fat 6g, Trans Fat 0g, Chol 150mg, Sodium 1330mg, Total Carb 36g, Fiber 2g, Total Sugar 4g, (Incl. 2g Added Sugars), Protein 33g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 8%