Sheet Pan Cuban Chicken With Citrus Avocado Salsa
Like most sheet pan recipes, this one is pretty simple. Season your chicken, add your veggies, roast, roast, roast, and while that's happening make the salsa. Serve it all up and done!
Foto: Half Baked HarvestBahan-bahan
- 1 1/2 pounds boneless chicken breasts or thighs
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced or grated
- 1/4 cup fresh chopped oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons orange zest + orange juice
- zest + juice of 1 lime
- kosher salt and pepper
- 1 sweet onion, sliced
- 2 russet potatoes, cut into wedges
- 1 bell pepper sliced
- 1 small orange, sliced
- 1 avocado, diced
- 1 orange, diced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- pinch of flaky sea salt
Langkah-langkah
1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the onions, potatoes, and bell peppers, and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Add the orange slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden. 3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine. 4. To serve, top the chicken with the salsa. Eat!
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