Salsa Chicken And Potato Packets Recipes

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SHEET PAN SALSA CHICKEN AND POTATOES



Sheet Pan Salsa Chicken and Potatoes image

An EASY dinner that's ready in 30 minutes and made on ONE pan with so much FLAVOR!! The salsa keeps the chicken so juicy for a winner-winner-chicken-dinner that's perfect for busy nights!!

Provided by Averie Sunshine

Categories     Chicken

Time 35m

Number Of Ingredients 10

1 pound baby Yukon gold potatoes, halved or quartered into bite-sized pieces
4 tablespoons olive oil, divided
1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
1 red bell pepper, seeded and diced into bite-sized strips
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
8 ounces salsa (I used Trader Joe's Organic Thick and Chunky Salsa and recommend something on the thicker and chunkier side)
2 tablespoons lime juice, optional and to taste
1 to 2 tablespoons cilantro, optional for garnishing

Steps:

  • Preheat oven to 400F (if you have convection, use it), line a baking sheet with foil for easier cleanup, add the potatoes, evenly drizzle with 2 tablespoons olive oil, arrange the potatoes so the cut side is face down, and bake for 15 minutes.
  • Remove the sheet pan from the oven, add the chicken, red peppers, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the cumin, salt, pepper, and toss with a spatula to evenly coat all ingredients. Position potatoes so the cut side is now face up, which will make it easier for the salsa to adhere.
  • Evenly spoon the salsa over all ingredients, return sheet pan to the oven, and bake for about 15 minutes, or until potatoes are fork-tender and the chicken is done and cooked through.
  • Optionally, evenly drizzle with lime juice and optionally sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 48 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1050 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

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