Sheet Pan Cuban Chicken with Citrus Avocado Salsa

Adapted Recipe & Photo From Half Baked Harvest

Serves Two-Three

The Ingredients

• 1.5 lbs 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 tsp cumin

• 1/2 tsp cayenne pepper

• 2 tbsp orange zest + orange juice

• zest + juice of 1 lime

• S + P, to taste

• 1 sweet onion, sliced

• 2 russet potatoes, cut into wedges

• 1 bell pepper sliced

• 1 small orange, sliced

Citrus Avocado Salsa

• 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

The Instructions

• Preheat oven to 425ºF. Line a baking sheet with parchment paper. Add the chicken, 2 tbsp olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper -- toss together to combine.

• Add the onions, potatoes, and bell peppers, and toss with the remaining 2 tbsp olive oil. Add a pinch of sea salt + pepper to season.

• Arrange in an even layer throughout the pan. Add orange slices. Roast for 40-45 minutes (or until chicken is fully cooked). Flop everything halfway thru the 40-45 minutes.

• Well it's cooking, combine all the salsa ingredients to a small dish and stir.

• Top the chicken with the salsa & dig in!