Categories: Meals
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced or grated
- 1/4 cup fresh chopped oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons orange zest + orange juice
- zest + juice of 1 lime
- kosher salt and pepper
- 1 sweet onion, sliced
- 2 russet potatoes, cut into wedges
- 1 bell pepper sliced
- 1 small orange, sliced
- Citrus Avocado Salsa
- 1 avocado, diced
- 1 orange, diced
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- pinch of flaky sea salt
Directions
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1. Preheat the oven to 425 degrees F.
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2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the garlic, oregano, cumin, cayenne, orange juice + zest, lime juice + zest, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the onions, potatoes, and bell peppers, and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Add the orange slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.
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3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
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4. To serve, top the chicken with the salsa. Eat!