Sheet Pan Blackened Chicken
Sheet Pan Blackened Chicken with roasted vegetables. A bold, easy one-pan dinner packed with smoky flavor and ready in 30 minutes.
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons blackened seasoning
- 1 package (10-ounces) cherry tomatoes
- 1 large jalapeño, sliced
- 1 large red onion, sliced into half-moons
- 4 medium boneless skinless chicken breasts, pounded even
- Kosher Salt, to taste
- Lime wedges, for serving
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a small bowl, combine olive oil and blackened seasoning.
- Add tomatoes, jalapeño, and red onion to the baking sheet. Drizzle with half of the oil mixture and toss to coat.
- Brush the chicken evenly with the remaining oil mixture.
- Nestle the chicken among the vegetables in a single layer.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are roasted.
- Season with salt to taste. Serve with lime wedges.