Sheet Pan Cuban Chicken with Citrus Avocado Salsa

Sheet Pan Cuban Chicken with Citrus Avocado Salsa is a flavorful, easy one-pan meal that combines perfectly roasted Cuban-spiced chicken with a refreshing, tangy avocado and citrus salsa. This dish is light, healthy, and bursting with bold flavors, making it perfect for a quick dinner that’s also satisfying.

Sheet Pan Cuban Chicken with Citrus Avocado Salsa

Sheet Pan Cuban Chicken with Citrus Avocado Salsa is a quick, healthy, and flavorful dinner that combines roasted chicken with a fresh citrus avocado salsa. The perfect balance of savory chicken and zesty salsa makes this dish both delicious and satisfying.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinate Time: 10 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Dinner

Cuisine: Latin American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 4 boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 garlic cloves minced
• 1 lime juiced
• Salt and pepper to taste

For the Salsa:

• 2 ripe avocados diced
• 1 orange peeled and chopped
• 1 lime juiced
• ½ red onion finely chopped
• ¼ cup fresh cilantro chopped
• 1 jalapeño seeds removed and finely chopped (optional for spice)
• Salt and pepper to taste

Equipment

• Sheet pan
• Small bowl for marinade
• Knife & cutting board
• Spoon for mixing
• Measuring spoons

Method

 

For the Chicken:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, cumin, oregano, paprika, minced garlic, lime juice, salt, and pepper. Coat the chicken breasts in the marinade, ensuring all sides are covered. Let it marinate for 10-15 minutes while you prepare the salsa.
3. Place the marinated chicken on a sheet pan. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the outside is golden brown and slightly crispy.
4. Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing.

For the Salsa:

1. While the chicken is roasting, prepare the salsa. In a medium bowl, combine the diced avocados, chopped orange, lime juice, red onion, cilantro, and jalapeño (if using). Gently toss everything together, being careful not to mash the avocados. Add salt and pepper to taste.
2. Slice the chicken into thin strips or bite-sized pieces. Serve the chicken on plates or on the sheet pan, and top with the citrus avocado salsa.

Notes

• Storage Instructions: Store leftover chicken and salsa separately in airtight containers in the fridge for up to 2 days.
• Reheating Tips: Reheat the chicken in the microwave or in a skillet over medium heat until warmed through. Avoid reheating the salsa to maintain its freshness and texture.
• Variation Suggestions: Use chicken thighs for a juicier option, or swap the chicken for grilled shrimp or tofu for a lighter meal. You can also experiment with different citrus fruits, like grapefruit or lime, in the salsa.
• Safety Tips: Always use a meat thermometer to ensure the chicken is cooked properly (165°F internal temperature).