Sheet Pan Roasted Salsa Chicken

Name: Sheet Pan Roasted Salsa Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Ingredients: ¼ cup (54 g) extra virgin olive oil; 2 tablespoons blackened seasoning; 1 package (10 ounces) cherry tomatoes; 1 large jalapeño pepper; 1 large red onion; 4 boneless skinless chicken breasts; Salt; lime wedges

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 people
Calories
525 kcal
Course
Main Course, Dinner

Sheet Pan Roasted Salsa Chicken

Iris Hanson

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Sheet Pan Roasted Salsa Chicken is chicken breasts nestled in tomatoes, jalapenos, and red onions, all seasoned with blackened seasoning for a flavorful dinner! Roasting everything on a sheet pan not only makes this recipe easy to prepare but also blends all the flavors deliciously with a little kick in every bite!

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Ingredients

Servings

¼ cup (54 g) extra virgin olive oil
2 tablespoons blackened seasoning
1 package (10 ounces) cherry tomatoes
1 large jalapeño pepper, sliced into rounds (about ¼ cup)
1 large red onion, cut in half horizontally, making uniform slices about ¼ to ½-inch thick, like half-moons
4 boneless skinless chicken breasts, about 2 pounds, pounded to an even thickness
Salt, to taste
lime wedges, for serving

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a small bowl, combine oil and blackened seasoning.
To the lined baking sheet, add tomatoes, jalapenos, and red onion. Pour half of the oil mixture onto the vegetables, tossing to coat.
Brush the chicken breasts evenly on all sides with the remaining oil mixture.
Nestle the chicken among the vegetables.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are roasted.
Salt to taste. Serve with lime wedges and enjoy!