Name: Sheet Pan Cuban Chicken With Citrus Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cuban-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 2 bell peppers (red, yellow, or orange), sliced; 1 red onion, sliced; 2 tbsp olive oil; 3 garlic cloves, minced; 1/4 cup orange juice + 1 tsp zest; 2 tbsp lime juice + 1 tsp zest; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Fresh cilantro, chopped (for garnish); 2 ripe avocados, diced; 1/2 cup orange segments; 1 tbsp lime juice; 2 tbsp red onion, finely diced; 1 jalapeño (optional), minced; 2 tbsp fresh cilantro, chopped; Salt and pepper to taste

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Why You’ll Love This Recipe

This recipe delivers big flavor with minimal fuss. The Cuban-inspired marinade infuses the chicken with a tangy, herby taste, while the sheet pan method makes cleanup a breeze. The colorful avocado salsa adds a fresh, juicy contrast that takes the dish from everyday to extraordinary. It’s a balanced, nourishing meal that’s as stunning as it is satisfying—perfect for weeknights or casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Bell peppers (red, yellow, or orange), sliced
Red onion, sliced
Olive oil
Garlic, minced
Orange juice and zest
Lime juice and zest
Ground cumin
Dried oregano
Salt and black pepper
Fresh cilantro (for garnish)

For the Citrus Avocado Salsa:

Ripe avocados, diced
Orange segments
Lime juice
Red onion, finely diced
Jalapeño (optional), minced
Fresh cilantro, chopped
Salt and pepper

Directions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together olive oil, garlic, orange juice and zest, lime juice and zest, cumin, oregano, salt, and pepper.
Add chicken to the marinade and toss to coat. Let sit for 10–15 minutes while prepping vegetables.
Spread the bell peppers and red onion on the sheet pan. Place marinated chicken pieces on top of the vegetables. Pour any remaining marinade over everything.
Roast for 25–30 minutes, or until the chicken is cooked through and lightly browned and the vegetables are tender.
While the chicken roasts, prepare the salsa by combining the avocado, orange segments, lime juice, red onion, jalapeño (if using), cilantro, salt, and pepper in a bowl. Gently toss to combine.
Serve the chicken and roasted veggies topped with the citrus avocado salsa and a sprinkle of fresh cilantro.

Servings and timing

This recipe serves 4 people. Prep time is about 15 minutes, marinating time is optional but helpful, and roasting time is 25–30 minutes. Total time: around 45 minutes.

Variations

Spicy twist: Add chipotle powder or cayenne to the marinade for a kick.
Grain bowl: Serve over rice, quinoa, or farro to make it a hearty grain bowl.
Vegan version: Swap chicken for tofu or chickpeas and use the same marinade.
Add beans: Mix black beans into the veggies before roasting for extra protein and fiber.
No citrus? Use pineapple or mango in the salsa for a tropical variation.

Storage/Reheating

Store chicken and veggies in an airtight container in the refrigerator for up to 4 days. Store the salsa separately to keep it fresh. Reheat the chicken and veggies in a 350°F (175°C) oven for 10–12 minutes or microwave for 1–2 minutes. Add the salsa just before serving.

FAQs

Can I use bone-in chicken?

Yes, but you’ll need to adjust the cooking time to 35–40 minutes to ensure it’s fully cooked.

Is marinating necessary?

A short marinade enhances the flavor, but you can skip it if you’re in a hurry and still get great results.

Can I prep this in advance?

Yes, marinate the chicken and chop the vegetables ahead of time. Keep them refrigerated until ready to bake.

Can I use bottled citrus juice?

Fresh juice is best for flavor, but bottled can be used in a pinch.

What if I don’t have avocado?

Try using diced mango or pineapple in the salsa instead for a tropical, tangy alternative.

Can I freeze the leftovers?

The chicken and veggies freeze well for up to 2 months. The avocado salsa should be made fresh.

What kind of chicken works best?

Boneless, skinless thighs are most flavorful and stay juicy, but breasts work well too with slightly less cooking time.

How do I segment an orange?

Cut off the peel and pith, then slice between the membranes to release the segments.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check spice blends or store-bought items if using.

Can I use a different protein?

Yes, shrimp or pork tenderloin also work well with the same marinade and cook quickly.

Conclusion

Sheet Pan Cuban Chicken With Citrus Avocado Salsa is a bold, fresh, and satisfying dinner that proves you don’t need complicated techniques to create incredible flavor. With its zesty marinade, tender roasted chicken, and vibrant salsa, this one-pan wonder is perfect for family dinners, meal prep, or impressing guests with minimal effort.

Sheet Pan Cuban Chicken With Citrus Avocado Salsa

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Sheet Pan Cuban Chicken With Citrus Avocado Salsa is a zesty, vibrant dinner made with marinated chicken, roasted peppers and onions, and a refreshing citrus avocado salsa. It’s a flavor-packed one-pan meal that’s easy to prepare and perfect for busy weeknights or casual entertaining.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Cuban-Inspired
Diet: Gluten Free

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a bowl, whisk olive oil, garlic, orange juice and zest, lime juice and zest, cumin, oregano, salt, and pepper.
Add chicken to the marinade and toss to coat. Let marinate for 10–15 minutes while prepping vegetables.
Arrange bell peppers and red onion on the sheet pan. Place marinated chicken on top and pour any remaining marinade over everything.
Roast for 25–30 minutes, or until chicken is cooked through and vegetables are tender.
While roasting, make the salsa: In a bowl, combine diced avocado, orange segments, lime juice, red onion, jalapeño (if using), cilantro, salt, and pepper. Toss gently to combine.
Serve roasted chicken and vegetables topped with citrus avocado salsa and a sprinkle of fresh cilantro.

Notes

Add chipotle powder or cayenne to the marinade for a spicy version.
Serve over rice, quinoa, or farro for a hearty bowl.
Swap chicken for tofu or chickpeas for a vegan option.
Mix black beans into veggies before roasting for added fiber.
Use pineapple or mango in the salsa if you’re out of citrus or avocado.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 7g
Sodium: 520mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 7g
Protein: 35g
Cholesterol: 95mg