Roasted Chicken Breasts with Jalapeno and Tomatoes
Elevate your weeknight dinners with this vibrant and flavorful Roasted Chicken Breasts with Jalapeno and Tomatoes recipe! Juicy, spice-rubbed chicken breasts are seared to golden perfection, then oven-roasted with tender cherry tomatoes and zesty jalapeños for a dish bursting with bold, smoky flavors. Infused with aromatic cumin, smoky paprika, and a refreshing hint of lime, this one-skillet recipe is both simple and sophisticated. It’s perfect for a quick meal that doesn’t compromise on taste or nutrition, ready in just 45 minutes. Serve it alongside roasted vegetables, fluffy rice, or a crisp salad, and let the irresistible blend of heat, tang, and freshness take center stage. Your go-to recipe for an easy, healthy, and crowd-pleasing dinner!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 4 cloves Fresh garlic cloves, minced
- 2 pieces Jalapenos, thinly sliced
- 2 cups Cherry tomatoes, halved
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels and place them on a cutting board. Sprinkle both sides of the chicken evenly with salt, black pepper, ground cumin, and smoked paprika.
Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown, but not cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic and sliced jalapenos. Sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and stir to combine. Cook for 3-4 minutes until the tomatoes begin to soften and release their juices.
Turn off the heat and return the seared chicken breasts to the skillet, nestling them into the tomato and jalapeno mixture.
Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and drizzle the fresh lime juice over the chicken. Garnish with chopped fresh cilantro, if desired.
Serve warm with your choice of side dishes, such as roasted vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.0 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
