Sheet Pan Roasted Salsa Chicken (Print Version)
# Ingredients:
01 -
¼ cup (54 g) extra virgin olive oil
02 -
2 tablespoons blackened seasoning
03 -
1 package (10 ounces) cherry tomatoes
04 -
1 large jalapeno pepper, sliced into rounds (about ¼ cup)
05 -
1 large red onion, cut in half horizontally, making uniform slices about ¼ to ½-inch thick, like half-moons
06 -
4 boneless skinless chicken breasts, about 2 pounds, pounded to an even thickness
07 -
salt, to taste
08 -
lime wedges, for serving
# Instructions:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 -
In a small bowl, combine the olive oil and blackened seasoning, stirring well to create a flavorful mixture that will coat both the vegetables and chicken.
03 -
Spread the cherry tomatoes, sliced jalapenos, and red onion half-moons on the lined baking sheet. Pour half of the seasoned oil mixture over the vegetables and toss until everything is well coated.
04 -
Brush the chicken breasts evenly on all sides with the remaining oil and blackened seasoning mixture, making sure to coat them thoroughly for maximum flavor.
05 -
Nestle the seasoned chicken breasts among the vegetables on the baking sheet, arranging everything in a single layer for even cooking.
06 -
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are nicely roasted with some caramelized edges.
07 -
Remove from the oven and season with additional salt to taste if needed. Serve the chicken with the roasted vegetable salsa spooned over the top and fresh lime wedges on the side for squeezing over everything just before eating.
# Notes:
01 -
Pounding the chicken to an even thickness ensures it cooks evenly throughout.
02 -
The vegetables create a natural 'salsa' as they roast, releasing juices that flavor the chicken.
03 -
Recipe from Amanda Rettke at iamhomesteader.com