Servings
Font
Back
5.0 from 6 votes

Sheet Pan Roasted Salsa Chicken

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!

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

Ingredients

  • 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

Instructions

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

Nutrition Information

Serving 1portion Calories 525kcal (26%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 525

% Daily Value*

Serving 1portion
Calories 525kcal 26%

* Percent Daily Values are based on a 2,000 calorie diet.