Sheet Pan Salsa Chicken and Potatoes
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
481 kcal
-
Course
Main Course
-
Cuisine
American
Sheet Pan Salsa Chicken and Potatoes
Description
This recipe begins by roasting halved or quartered baby Yukon Gold potatoes in olive oil, cut side down, at 400°F to develop a nicely browned edge. After 15 minutes, diced chicken breast and red bell pepper are added, then everything is seasoned with cumin, salt, and pepper and mixed well. The salsa is spooned generously over the ingredients, which continue baking together until the chicken is cooked through and potatoes are tender.
The combination of cumin seasoning and thick, chunky salsa complements the natural sweetness of the potatoes and pepper. Lime juice and fresh cilantro may be added before serving for an extra fresh and tangy accent. The sheet pan method creates an easy cleanup and allows flavors to meld during roasting.
This one-pan meal can be served alone or with a simple side salad for a complete lunch or dinner. It keeps well in the refrigerator for up to 5 days and freezes for up to 4 months, making it convenient for meal prep.
Ingredients
- 1 pound Yukon Gold potatoes halved or quartered into bite-sized pieces, baby
- 4 tablespoons olive oil divided
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 1 red bell pepper seeded and diced into bite-sized strips
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 8 ounces salsa I used Trader Joe's Organic Thick and Chunky Salsa and recommend something on the thicker and chunkier side
- 2 tablespoons lime juice optional and to taste
- 1 to 2 tablespoons cilantro optional for garnishing
Instructions
- Preheat oven to 400F (if you have convection, use it), line a baking sheet with foil for easier cleanup, add the potatoes, evenly drizzle with 2 tablespoons olive oil, arrange the potatoes so the cut side is face down, and bake for 15 minutes.
- Remove the sheet pan from the oven, add the chicken, red peppers, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the cumin, salt, pepper, and toss with a spatula to evenly coat all ingredients. Position potatoes so the cut side is now face up, which will make it easier for the salsa to adhere.
- Evenly spoon the salsa over all ingredients, return sheet pan to the oven, and bake for about 15 minutes, or until potatoes are fork-tender and the chicken is done and cooked through.
- Optionally, evenly drizzle with lime juice and optionally sprinkle with cilantro before serving.
Notes
- Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 481kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 48g | 96% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 120mg | 40% |
| Sodium | 1050mg | 44% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
