Golden-brown chicken slices atop warm tortillas, surrounded by colorful roasted bell peppers and onions, garnished with fresh cilantro.

Pan-Seared Chicken Tacos with Roasted Vegetables

A vibrant one-pan meal featuring pan-seared chicken and roasted vegetables, served in warm tortillas for a flavorful weeknight dinner.

One-pan
Prep 15m · Cook 30m · Total 45m
9 ingredients

This dish draws inspiration from the culinary diversity found in both France and Brooklyn, marrying the rustic flavors of French cuisine with the bold spices of Brooklyn's melting pot. The pan-seared chicken is reminiscent of classic French bistro fare while the inclusion of fresh vegetables and tortillas reflects the multicultural tapestry of Brooklyn. Enjoy the balance of flavors and textures, embodying the spirit of both regions. Inspired by France's Raid on X Escalates Trans-Atlantic Showdown Over Social Media and Woman Charged With Assaulting 3 Muslims in Brooklyn, Including Girl, 12.

Instructions

  1. Preheat your oven to 200°C.
  2. Slice the chicken breast into thin strips and season with salt and black pepper.
  3. In a large oven-safe pan, heat 15 ml of olive oil over medium-high heat. Once hot, add the chicken strips and sear for about 5-6 minutes until golden brown. Remove chicken and set aside.
  4. In the same pan, add the sliced bell peppers and red onion. Drizzle with the remaining olive oil, and toss to coat. Season with salt and pepper.
  5. Roast the vegetables in the preheated oven for 15 minutes.
  6. After 15 minutes, remove the pan from the oven, add the seared chicken back to the pan, and toss together with the vegetables. Return to the oven for an additional 5 minutes.
  7. Warm the tortillas in a separate pan or microwave.
  8. To serve, fill each tortilla with the chicken and vegetable mixture, and garnish with fresh cilantro and a squeeze of lime.