Load your sheet pan with tangy tomatillos, chicken, peppers, and onions to create a fantastic taco filling.

Colleen Weeden
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.

  • Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.


If fresh tomatillos aren't available, substitute six canned tomatillos. Omit the roasting; chop the tomatillos and add them to the chicken mixture immediately before serving.

Nutrition Facts

317 calories; 14 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 81 mg cholesterol; 525 mg sodium. 410 mg potassium; 26 g carbohydrates; 4 g fiber; 3 g sugar; 21 g protein; 0 g trans fatty acid; 621 IU vitamin a; 104 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 1 mcg vitamin b12; 164 mg calcium; 3 mg iron;