Sheet Pan Chicken Breast Tacos With Roasted Tomato Salsa

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Chicken Breast Tacos With Roasted Tomato Salsa. One Pan, Two Dishes, Lots of Flavor.

I’m stumped…

Why would anyone want to cook a bunch of chicken without tossing in another sheet pan filled with veggies?

Maybe some people love to cook so much that they want to experiment and create a bunch of different dishes every night. Cooking is their escape from the hustle and bustle of life.

Look, I love to cook, but I’m super busy just like you. After a long weekday of work and life, I’m not trying to cook up a bunch of different dishes to make a meal. And I’m sure you aren’t either.

That is where these chicken breast tacos come in. Not only are you cooking a bunch of chicken on a sheet pan, you’re also making a delicious salsa at the same time. This will come in handy because chicken breasts can be pretty boring.

Plus, it couldn’t be easier. Just toss all the ingredients on a sheet pan, bake while you take a shower or do some chores, and you have yourself an easy weeknight meal. While the chicken rests, put the veggies in a food processor to make a chunky salsa and layer all your ingredients into some tortillas. Yum.

You can save those fancy meal projects for a weekend and a bottle of wine.

Sheet pan chicken breast tacos

Are These Chicken Breast Tacos Healthy?

Chicken is already leaner than most other meats. And chicken breast is the leanest part of the chicken. So, you’re getting lots of lean protein and just a small amount of fat in these tacos.

In a 3 oz serving of boneless, skinless chicken breast, there is 26 gram protein and just 2.7 grams of fat. Your body uses this protein to build muscle and strong bones. Plus, it helps you feel full and control blood sugar levels.

As with other animal products, chicken breast is a good source of vitamin B`12. This promotes brain development and helps your nervous system function.

Sheet pan chicken breast tacos

Can I Cook Chicken Breasts Another Way?

There are a bunch of different ways you can cook juicy chicken breasts like on the grill or in a pan. You can learn my favorite ways to cook them in this post on How to Cook Chicken Breast: 3 Ways.

The beauty of this recipe is that you can make it all on one pan. But, another quicker option is to cook the chicken breasts in a pan. Then you can use raw tomatoes instead of roasted tomatoes to make a pica de gallo or salsa.

The Pan and Raw Tomato Variation

To make chicken breast in a pan, heat a tablespoon of olive oil in a pan over medium heat. Add the chicken breast that you seasoned with plenty of salt and cook undisturbed for about 1 minute. Flip, cover the pan with a lid, reduce heat to low, and cook for about 10 minutes.

For the salsa, add finely chopped tomatoes, 1/2 the amount of onion, and grated garlic to a bowl. Add a few pinches of salt. And now you have yourself a salsa.

What Kind of Sheet Pan Should I Use?

The standard size sheet pan you always see (and probably own) is actually a 1/2 sheet pan (18 inch x 13 inch). This is the one you see everywhere. And this is the kind you should use. It typically fits nicely into a home oven and can hold quite a lot of roast-able goodies like veggies, meats, and fish.

A full sheet pan won’t fit in most home ovens. Unless your home is a restaurant.

These Nordic Ware commercial baking sheets are great. They’re super durable and come in a pair. Trust me, you’ll want to use more than one.

Sheet pan chicken breast tacos

How Long Do These Chicken Breast Tacos Last?

According to the USDA, cooked chicken lasts 3-4 days covered in the refrigerator. The tomato salsa will last about the same.

What If I Don’t Have a Food Processor?

No worries if you don’t have a food process. You’ll just have a much chunkier salsa which is totally fine (some may even prefer it).

Roughly chop the roasted tomatoes and onions and add to a bowl with the other salsa ingredients: grated garlic, cumin, olive oil, salt and hot pepper (if using). Mix and now you have a nice chunky salsa.

Roasted tomato salsa


Tacos are ripe for experimenting. They are such a blank canvas. It’s just flavor, on top of flavor, wrapped in flavor. Here are some ideas to change up these sheet pan chicken tacos:

  • Add some veggies – I almost made this recipe a two pan meal. The second pan would’ve been loaded with veggies like sweet peppers, onions, scallions, and zucchini. I’ll let you try it instead.
  • Add some heat – Looking for a spicy salsa? Add a chopped jalapeno, cayenne, or other chili to the salsa to turn up the heat. Alternatively, add 1/2 tsp of cayenne powder.
  • Make it a guacamole – Guac is amazingly tasty. But, it takes a few more steps compared to just a plain old avocado. To make guacamole, add 1/2 tsp cumin, 1 grated garlic clove, 1 lime or 1/2 lemon, a pinch of salt and mash it all together.
  • Use a different cut of chicken – Here’s the deal… chicken breast is the healthiest cut of chicken because it is leaner than other parts of the bird. But, I think chicken thighs are the tastiest because it is the least lean part. Funny how that happens. Check out this chicken 101 article for how to cook other pieces of chicken. Or cook the whole bird with this buttermilk roast chicken recipe.
Sheet pan chicken breast tacos

Want More Chicken Recipes?

Sheet pan chicken breast tacos

Sheet Pan Chicken Breast Tacos With Roasted Tomato Salsa

Nick @ walktoeat
Pack on the flavor with these sheet pan chicken breast tacos. Easy roasted tomato salsa and avocado make these tacos a filling and healthy meal.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 484 kcal


  • 1 pint cherry or grape tomatoes (or about 12 oz)
  • 1 onion, sliced into 1 inch wedges
  • 4 tbsp olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 tsp paprika
  • 1 clove garlic, grated
  • 1/2 tsp cumin
  • 1 avocado
  • kosher salt
  • corn or flour tortillas for serving
  • 1/2 tsp cayenne powder or chili flakes (optional)


  • Preheat oven to 425 F.
  • Toss tomatoes and onion with 2 tbsp olive oil and 1 tsp salt on a rimmed baking sheet.
  • Rub breasts all over with 1 tbsp oil and season generously with salt. Add to the baking sheet with tomatoes and onions.
  • Place baking sheet in the oven and bake 15-20 minutes. When done, chicken juices will run clear and the internal temperature of the breast will be 160-165 F.
  • Let the chicken rest while you make the salsa. Add roasted tomatoes, onions, garlic, cumin, 1 tbsp olive oil, and a few pinches of salt to a food processor. Puree until you reach desired consistency. For a chunkier salsa, puree for a shorter time.
  • To serve, roughly chop chicken or pull apart. Add a small handful to a tortilla. Top with salsa and avocado.


If You Don’t Have Food Processor: Chop up roasted tomatoes and onions. Add to a bowl with the other salsa ingredients. Mix to combine. This will give you a much chunkier salsa.
For More Spice: If you want to add more spiciness to these tacos, add more cayenne powder, red chili flakes or a fresh chili. Jalapenos, cayenne, serrano, or other fresh hot peppers work great. Chop them up before adding to the food processor. Remove seeds for less heat. If you’re not using a food processor, finely chop and add to your salsa.


Serving: 2tacosSodium: 625mgCalcium: 67mgSugar: 4.2gFiber: 8.1gPotassium: 1006mgCholesterol: 73mgCalories: 484kcalSaturated Fat: 4.3gFat: 28.2gProtein: 28.8gCarbohydrates: 31.8gIron: 2mg
Keyword chicken breast tacos, sheet pan chicken breast, sheet pan chicken breast tacos, sheet pan chicken breast tacos recipe
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Ready for Taco Night?

Are tacos the perfect weeknight dish? Yes or Yes? They are tasty, filling, and can be filled with whatever goodness you like. In this case, chicken breast steals the show.

So preheat the oven, toss some ingredients on a sheet pan, and get cooking. And by cooking I mean placing a pan in the oven while you watch Netflix.

That’s what I call weeknight cooking.

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