Sheet Pan Marinated Pollo Asada with Salsa Bar

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Juicy marinated chicken grilled on a sheet pan, served alongside a vibrant homemade salsa bar perfect for topping tacos or rice bowls. This Mexican-inspired sheet-pan recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 3 minced garlic cloves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped tomatoes
• 1/2 cup diced red onion
• 1 small, seeded chopped jalapeño
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt for salsa

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 2 tablespoons olive oil, 3 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the marinade.
2. Step 2: Add 4 boneless skinless chicken breasts (6 oz each) to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: Preheat oven to 425°F and line a large sheet pan with foil or parchment paper.
4. Step 4: Arrange the marinated chicken breasts on the sheet pan and bake for 20-25 minutes until internal temperature reaches 165°F, edges slightly charred.
5. Step 5: Meanwhile, in a medium bowl, combine 2 cups chopped tomatoes, 1/2 cup diced red onion, 1 small seeded chopped jalapeño, 1/4 cup chopped fresh cilantro, and 1/2 teaspoon salt. Stir gently to make a fresh salsa.
6. Step 6: Remove chicken from oven and let rest for 5 minutes before slicing. Serve sliced chicken alongside the fresh salsa as a salsa bar for tacos or rice bowls.