Jamaican Chicken Sheet Pan with Mango Salsa Recipe

If you’re craving something vibrant, flavorful, and downright easy to pull together on a busy night, this Jamaican Chicken Sheet Pan with Mango Salsa Recipe is exactly what you need. I absolutely love how the spicy jerk seasoning pairs with sweet, fresh mango salsa, all roasted on one pan for effortless cleanup. Keep reading because I promise, this fan-freaking-tastic meal will quickly become one of your go-to dinners!

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Ingredients You’ll Need

These ingredients come together so naturally, it’s like they were meant to be best friends. When you pick ripe mangoes and fresh Brussels sprouts, you’ll really taste the difference in the final dish.

• Brussels sprouts: Fresh and firm ones are best—look for bright green and tightly closed leaves.
• Olive oil: Use a good quality extra virgin olive oil for better flavor and roasting results.
• Salt: I prefer kosher salt for even seasoning, but any salt will do.
• Black pepper: Freshly ground will add a subtle kick without overpowering.
• Chicken breasts: Choose boneless, skinless for easy handling and quick cooking.
• Jamaican jerk seasoning: You can grab your favorite store-bought mix or try my homemade blend for that authentic flavor.
• Mango salsa: The bright, sweet topping pulls everything together—I’ll link my favorite mango salsa recipe, but fresh store-bought works too.

Variations

I love making this recipe my own depending on the day or what’s in season. Don’t be afraid to tweak the components to fit your tastes—you’ll find new favorites along the way!

• Switch up the veggies: I’ve swapped Brussels sprouts for diced sweet potatoes or asparagus when I wanted a change, and it works great.
• Spice level adjustment: If you like it hot, add extra jerk seasoning or some cayenne pepper; if you’re sensitive to heat, tone it down but keep the smokiness.
• Mango salsa swaps: Sometimes I mix pineapple or peach salsa instead. It still keeps that tropical vibe without losing the sweet-tart combo.
• Mushroom or tofu add-in: For a little extra texture or protein variety, especially if you want to make it more keto-friendly.

How to Make Jamaican Chicken Sheet Pan with Mango Salsa Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 425ºF. This temperature is perfect for getting the chicken beautifully cooked and the Brussels sprouts caramelized without drying them out. I always line a rimmed baking sheet with parchment paper—this makes cleanup a breeze and prevents sticking, which I really appreciate after a busy day.

Step 2: Season Your Brussels Sprouts

Toss the halved Brussels sprouts in olive oil so they get a nice roast and golden edges. Spread them out evenly on your lined baking sheet, then sprinkle with salt and freshly ground pepper. Evenly spaced sprouts roast better and get that perfect crunch I look for in this dish.

Step 3: Season and Arrange the Chicken

Pat the chicken breasts dry and rub each side generously with Jamaican jerk seasoning. This is where the magic happens—don’t be shy with the seasoning because it infuses tons of flavor. Place the chicken breasts directly on top of the Brussels sprouts, which lets the juices drip down and flavor those veggies as everything roasts.

Step 4: Roast to Perfection

Pop the tray into the oven and roast for about 20 to 25 minutes. The key here is to check the chicken’s internal temperature with a meat thermometer; you want it to hit 165ºF for safe, juicy, perfectly cooked chicken. I like to pull it out right at that temp, then rest it for 5 minutes—this helps lock in all those delicious juices.

Step 5: Add the Mango Salsa and Serve

Once rested, spoon about 2 tablespoons of fresh mango salsa over each chicken breast. The bright, sweet contrast is what makes this dish exciting every single time. I love serving it over cauliflower rice to keep things light and grain-free—trust me, your taste buds will be dancing.

How to Serve Jamaican Chicken Sheet Pan with Mango Salsa Recipe

Garnishes

I like to finish this dish with a few fresh cilantro leaves and a wedge of lime. The citrus adds a zesty punch that complements the mango salsa beautifully, and the cilantro gives it that pop of color and fresh herbaceousness. You can also sprinkle a little flaky sea salt for an extra crunch.

Side Dishes

This Jamaican Chicken Sheet Pan with Mango Salsa pairs wonderfully with cauliflower rice to keep it low-carb, but my family also enjoys it with coconut rice or a simple green salad dressed with lime vinaigrette. If you want more veggies, roasted sweet potatoes or a side of grilled pineapple work like a charm.

Creative Ways to Present

For special occasions, I like to plate it with a drizzle of extra mango salsa artistically spread across the plate and garnish with edible flowers if I have them on hand. It elevates the dish super quick and always impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the chicken and Brussels sprouts in an airtight container in the fridge for up to 3 days. I keep the mango salsa separate so it stays fresh and doesn’t make the chicken soggy. This method keeps everything tasting close to fresh.

Freezing

I’ve frozen cooked, seasoned chicken breasts successfully, but I don’t recommend freezing the mango salsa—freshness really suffers. If you freeze the chicken and Brussels sprouts, thaw overnight in the fridge before reheating for best results.

Reheating

For reheating, I prefer warming the chicken and veggies in a 350ºF oven to keep the texture intact. Microwave works in a pinch, but I find it can make the chicken a bit rubbery. Add the mango salsa right before serving to keep its fresh brightness.

FAQs

Final Thoughts

This Jamaican Chicken Sheet Pan with Mango Salsa Recipe truly feels like a celebration on a plate every time I make it. It’s one of those dishes that’s simple enough for a weeknight but special enough to serve to company. I hope you give it a try—it’s packed with flavors that linger and memories you’ll want to recreate often. Enjoy!

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