Sheet Pan Taco Salsa Chicken and Vegetables
Sheet pan taco salsa chicken and vegetables is a bold, Tex-Mex style dinner packed with flavor, color, and quick weeknight ease.
Servings: 5 servings
Ingredients
- 1-2 lbs chicken breast cubed
- 1 ½ lbs little golden potatoes cut into small pieces
- 1 bell pepper chopped
- 1 red onion cubed
- ⅓ cup salsa
- 1 tbsp taco seasoning
- Optional toppings for the ending shredded cheese, guacamole, sour cream, lime, and more
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or foil.
- Place all of the ingredients except for the toppings into a large bowl stir to coat the ingredients in the salsa and seasoning place onto the sheet pan and spread out.
- Bake for 30 minutes or until the chicken has cooked through and the potatoes are tender. Top with your favorite toppings and enjoy.
Video
Nutrition
Calories: 229kcal | Carbohydrates: 29g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 269mg | Potassium: 1036mg | Fiber: 4g | Sugar: 4g | Vitamin A: 906IU | Vitamin C: 61mg | Calcium: 32mg | Iron: 2mg
