Sheet Pan Cuban Chicken

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If you’re looking for a flavorful and easy-to-make dinner, this Sheet Pan Cuban Chicken recipe is a winner! Tender chicken breast, vibrant bell peppers, and savory onions come together with a zesty black bean sauce to create a meal that’s bursting with flavor.

Bowl of stir-fried chicken with vegetables and rice, picked up with chopsticks, on a textured table with ingredients in background.

Sheet Pan Cuban Chicken

With its bold flavors and simple preparation, Sheet Pan Cuban Chicken is sure to become a favorite in your dinner rotation. Whether you’re cooking for a crowd or just looking for a fuss-free weeknight meal, this recipe delivers delicious results every time.

heet Pan Cuban Chicken served over white rice, accompanied by a side of stir-fried vegetables and a piece of red bell pepper, with chopsticks on the side.

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

Chicken And Veggies

Two bowls of Sheet Pan Cuban Chicken served over white rice, accompanied by a side of stir-fried vegetables and a piece of red bell pepper, with chopsticks on the side.

Black Beans Sauce

A bowl of Sheet Pan Cuban Chicken served over white rice, accompanied by a side of stir-fried vegetables and a piece of red bell pepper, with chopsticks on the side.

Method


To start, you’ll want to marinate your chicken breast in a mixture of rice vinegar and soy sauce. This adds a subtle tanginess and helps to tenderize the meat. Then, coat the chicken in cornstarch for a crispy exterior when baked.

Next, chop up some colorful bell peppers and white onions. These veggies add sweetness and crunch to the dish, complementing the savory chicken perfectly. Don’t forget to add a teaspoon of minced ginger for an extra kick of flavor!

While the chicken and veggies are roasting in the oven, whip up the delicious black bean sauce. Simply combine black beans, chili paste, soy sauce, brown sugar, pepper, and cornstarch in a small saucepan. Let it simmer until thickened, and you’ve got yourself a tasty sauce that ties everything together.

Once everything is cooked and ready to go, simply drizzle the black bean sauce over the chicken and veggies on your sheet pan. The result? A mouthwatering meal that’s packed with Cuban-inspired flavors.

A skillet filled with stir-fried chicken and vegetables including bell peppers and onions, with a wooden spoon.


Sheet Pan Cuban Chicken Cooking Tips

– For extra crispy chicken, you can broil it for a few minutes at the end of cooking.
– Feel free to customize the veggies to your liking. Bell peppers and onions work great, but you can also add in some tomatoes or zucchini for extra variety.
– Don’t skip the cornstarch in the marinade and sauce. It helps to thicken everything up and gives the dish a nice texture.


Spicy Baked Chicken FAQ

Q: Can I use chicken thighs instead of chicken breast?
A: Absolutely! Chicken thighs will work just as well in this recipe. Adjust the cooking time accordingly, as they may take a bit longer to cook through.

Q: Can I make this recipe ahead of time?
A: While it’s best enjoyed fresh out of the oven, you can definitely prep the ingredients ahead of time and assemble everything on the sheet pan when you’re ready to cook.

Q: Is there a substitute for the chili paste?
A: If you don’t have chili paste on hand, you can use sriracha or even a pinch of red pepper flakes for some heat.

A bowl of Sheet Pan Cuban Chicken served over white rice, accompanied by a side of stir-fried vegetables and a piece of red bell pepper, with chopsticks on the side.

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Bowl of stir-fried chicken with vegetables and rice, picked up with chopsticks, on a textured table with ingredients in background.

Sheet Pan Cuban Chicken

Tender chicken breast, vibrant bell peppers, and savory onions come together with a zesty black bean sauce to create a meal that's bursting with flavor.
Author: Paula
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 servings
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Ingredients

Chicken and Veggies

  • 1 pound chicken breast skinless, boneless (453 g)
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 2 tablespoons cornstarch
  • 1 and ½ cup mixed bell peppers diced (9.27 oz | 263 g)
  • 1 large white onion chopped
  • 1 teaspoon ginger minced

Black Beans Sauce

  • 3 tablespoons black beans
  • 1 tablespoon chili paste
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon cornstarch

Instructions

  • Preheat the oven to 392℉ | 200℃. Grease a sheet pan with vegetable oil.
    Ingredients for a recipe laid out on a counter, including chopped vegetables, diced chicken, ginger, onion, and various spices and sauces.

Chicken and veggies:

  • Cut chicken breast in chunks and place in a bowl with rice vinegar and soy sauce. Toss. Now add cornstarch and toss again.
    1 pound chicken breast, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 2 tablespoons cornstarch
    Raw, marinated chicken pieces in a white bowl on a light grey surface.
  • Place on half of the sheet pan. Place vegetables on the other half and drizzle with oil. Bake for 20 minutes.
    1 and ½ cup mixed bell peppers, 1 large white onion, 1 teaspoon ginger
    Raw diced chicken and chopped colorful bell peppers with onions on a baking tray, ready for cooking.

Black Beans Sauce:

  • In a bowl, combine all sauce ingredients. Remove the sheet pan from the oven and pour sauce on it. Toss with a wooden spoon.
    3 tablespoons black beans, 1 tablespoon chili paste, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon freshly cracked black pepper, ½ teaspoon cornstarch
    A person's hand holding a spoon, stirring a bowl of dark brown, thick sauce on a light gray surface.
  • Return to the oven and bake for another 5 minutes. Remove and serve plain, with rice, or with quinoa.
    Roasted chicken with bell peppers and onions in a rich sauce on a baking sheet.

Nutrition

Calories: 202kcal | Carbohydrates: 16g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 472mg | Potassium: 663mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1793IU | Vitamin C: 76mg | Calcium: 24mg | Iron: 1mg
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