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Salsa Chicken Leg Sheet Pan

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Salsa Chicken Leg Sheet Pan

with corn, potatoes, pepper, sour cream and cilantro

Informations supplémentaires
40 min. | 620 kcal | easy | One pot, Family | Printable version
1. Cook the chicken Preheat the oven to 425°F. Cut the potatoes into wedges. Mix the chicken legs and potatoes with 3 2P | 4 3P tbsp of the salsa, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake everything in the oven for 12-15 minutes.
2. Setup Thinly slice the onion and bell pepper. Drain and rinse the corn. Remove cilantro leaves from stem. Cut the lime into wedges.
3. Add the vegetables Mix the onion, bell pepper and corn with a drizzle of oil, salt and pepper. When step 1 is complete, add the vegetables to the pan and cook 15-17 minutes more.
4. Plate your dish Serve the sheet pan and garnish with the yogurt, remaining salsa, cilantro and lime juice to taste. Bon appétit!
400gChicken Legs
0.5unitRed Onion(s)
1unitGreen Bell Pepper(s)
500gYellow Potato(es)
199mlCorn Kernels
0.5unitLime
0.5unitCilantro
100gGreek Yogourt 2%
150mlTomato Salsa
What you need bowl, sheet pan
620 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 61g
20%
fat 11g
17%
cholesterol 204mg
68%
fiber 10g
40%
protein 70g
saturated 3g
15%
sodium 869mg
36%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg