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!
Servings: 6 people
Calories: 525kcal
Ingredients
- ¼ cup (54 g) extra virgin olive oil
- 2 tablespoons blackened seasoning
- 1 package (10 ounces) cherry tomatoes
- 1 large jalapeno 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
- 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!
Video
Nutrition
Serving: 1portion | Calories: 525kcal