Sheet Pan Cuban Chicken with Citrus Avocado Salsa

Updated: Jun 17


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!





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