Sheet-Pan Salsa Chicken and Vegetables

Sheet-Pan Salsa Chicken and Vegetables

Minimal cleanup, big flavor.

Ingredients

• 1½ lbs boneless chicken thighs or breasts
• 1–1½ cups Peppy Pete’s Gourmet Salsa
• 3–4 cups chopped vegetables (bell peppers, onions, zucchini, or broccoli)
• Olive oil, salt, and pepper

Instructions

1. Heat oven to 425°F. Toss vegetables with a little oil, salt, and pepper and spread on a sheet pan.
2. Place chicken on the pan and spoon salsa over the top.
3. Roast 20–25 minutes, until chicken is cooked through and vegetables are tender.
4. Rest a few minutes, then serve.

Use a hotter salsa if you want more kick, or a milder one for a family-friendly version.