Sheet Pan Chicken Tacos with Salsa Verde
Try this weeknight-friendly Sheet Pan Chicken Tacos with Roasted Salsa Verde, where everything cooks together on one pan, so the chicken gets juicy, the salsa turns smoky and rich, and cleanup stays minimal.
Ingredients
For the chicken
- 1½ lbs chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the salsa verde:
- 1 lb tomatillos husked and rinsed
- 1 small white onion quartered
- 1 jalapeño halved
- 3 cloves garlic peeled
- 1 tbsp olive oil
- 1 lime juiced
- 1 tsp lime zest
- ½ tsp kosher salt
For serving
- Corn tortillas warmed
- Spanish rice prepared
- Fresh cilantro leaves
- Lime wedges
- Crumbled cotija cheese
Instructions
- Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.
- Place the 1½ lbs chicken breasts on one side of the sheet pan. Drizzle with 2 tbsp olive oiland sprinkle with 1 tsp ground cumin, 1 tsp smoked paprikaa, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Toss to coat and spread into an even layer.1½ lbs chicken breasts, 2 tbsp olive oil, 1 tsp ground cumin, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper, 1 tsp smoked paprika
- On the other side of the sheet pan, add the 1 lb tomatillos, 1 small white onion, 1 jalapeño, and 3 cloves garlic. Drizzle with 1 tbsp olive oil, sprinkle with ½ tsp kosher salt, and toss to coat. Spread everything out so it roasts evenly.1 lb tomatillos, 1 small white onion, 1 jalapeño, 3 cloves garlic, 1 tbsp olive oil
- Roast for 25–30 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temp of 165°F) and the tomatillos are blistered, soft, and lightly charred.
- Transfer the roasted tomatillos, onion, jalapeños, and garlic to a blender or food processor. Add the juiced 1 lime and 1 tsp lime zest. Blend until smooth or slightly chunky, depending on preference. Taste and adjust seasoning with salt or a squeeze of lime if desired.1 lime, 1 tsp lime zest, ½ tsp kosher salt
- Let the chicken rest for 5 minutes, then slice or shred. Toss with a few spoonfuls of the roasted salsa verde for extra flavor.
- Fill warm Corn tortillas with the Spanish rice and chicken, drizzle with more salsa verde, and finish with Fresh cilantro leaves, Lime wedges, and Crumbled cotija cheese.