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Imagine a dish that encapsulates the vibrant, sun-soaked flavors of the tropics while offering a healthful, satisfying meal for any occasion. The "Tropical Delight: Sheet Pan Chicken with Pineapple Salsa" is that dish—a culinary celebration of fresh ingredients that not only delight the palate but also nourish the body. This recipe brings together tender chicken breasts, a lively pineapple salsa, and a medley of colorful vegetables, all cooked harmoniously on a single sheet pan.

Sheet Pan Chicken with Pineapple Salsa

Bring sunshine to your table with this Tropical Delight: Sheet Pan Chicken with Pineapple Salsa recipe. This delicious dish combines juicy chicken and fresh vegetables, all roasted on one pan to save you time and effort. Topped with a vibrant pineapple salsa, it’s a perfect balance of savory and sweet flavors that will impress family and friends. Click to explore this easy recipe and transport your taste buds to the tropics!
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Ingredients
  

4 boneless, skinless chicken breasts

1 tablespoon olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

Salt and pepper to taste

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1 can (15 oz) black beans, drained and rinsed

1 cup fresh pineapple, diced

1/4 cup red onion, finely chopped

1 tablespoon cilantro, chopped

1 lime, juiced

1/2 jalapeño, minced (optional for heat)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Reserve a little bit of the spice mix for later.

      Pat the chicken breasts dry with paper towels and rub the spice mixture all over them, ensuring they are evenly coated.

        Arrange the seasoned chicken breasts in the center of the prepared baking sheet.

          In a bowl, toss the sliced bell pepper and zucchini with a drizzle of olive oil and the reserved seasoning mix, then spread them around the chicken on the baking sheet.

            Bake everything in the preheated oven for about 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

              While the chicken and vegetables are baking, prepare the pineapple salsa. In a bowl, combine the diced pineapple, red onion, cilantro, lime juice, and minced jalapeño (if using). Mix well and season with salt to taste.

                When the chicken is done, remove the baking sheet from the oven. Top the chicken with the pineapple salsa and let it rest for a few minutes.

                  Serve the chicken with the roasted vegetables and a generous scoop of pineapple salsa on top.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and vegetables on individual plates, and add a lime wedge on the side for extra zest. Garnish with additional cilantro and a sprinkle of black beans for a colorful touch. Enjoy your tropical feast!