Sheet Pan Chicken Breast Tacos With Roasted Tomato Salsa
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.
- 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: 2tacosCalories: 484kcalCarbohydrates: 31.8gProtein: 28.8gFat: 28.2gSaturated Fat: 4.3gCholesterol: 73mgSodium: 625mgPotassium: 1006mgFiber: 8.1gSugar: 4.2gCalcium: 67mgIron: 2mg