Sheet Pan Chimichurri Chicken with Corn and Avocado
Tender chicken thighs glazed with zesty chimichurri sauce, roasted alongside sweet corn and creamy avocado for a vibrant, one-pan meal. This latin american-inspired quick meals (vegetarian-friendly) ready in about 45 minutes pairs (6 oz each) chicken thighs, medium, diced avocado, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) chicken thighs
- 1/2 cup (store-bought or homemade) chimichurri sauce
- 2 cups (frozen or canned, drained) sweet corn kernels
- 2 medium, diced avocado
- 1/2 cup, finely chopped red onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Step 2: Place chicken thighs on the sheet and brush liberally with 1/3 cup chimichurri sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 3: Arrange corn kernels and avocado cubes around the chicken. Drizzle 1 tbsp olive oil over the vegetables, then scatter red onion and remaining 1/3 cup chimichurri sauce evenly. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Roast for 25-30 minutes until chicken is golden and juices run clear, and vegetables are tender and slightly caramelized. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Chimichurri Chicken with Corn and Avocado take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Chimichurri Chicken with Corn and Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Chimichurri Chicken with Corn and Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Chimichurri Chicken with Corn and Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Chimichurri Chicken with Corn and Avocado vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
