GOYA MyPlate Tasty Lemon and Herb Chicken


Prep time


Total time






¼cup. GOYA® Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

2tbsp. GOYA® Lemon Juice

2tsp. freshly chopped cilantro 

2tsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

2tsp.GOYA® Oregano Leaf

1packet Sazón GOYA® Natural and Complete

½tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper

½ tsp. GOYA® Ground Cumin

½tsp.red pepper flakes 

4 bone-in, skin-on chicken breast halves, about 2 lbs. (remove skin before eating)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


1. In bowl, mix together olive oil, lemon juice, cilantro, garlic, oregano, Sazón Natural and Complete, Adobo Light, cumin and red pepper flakes; transfer to large zip-top bag. Add chicken; turn to coat completely. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Bring chicken to room temperature 30 minutes before cooking, discard marinade.

2. Heat oven to 425°F. Place chicken skin-side up on foil-lined baking tray. Cook chicken until golden brown and cooked through (internal temperature will register 165°F on quick-read thermometer when inserted into thickest part of meat without touching the bone), about 25 minutes. Remove and discard bone and skin before eating.

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One-Pan Healthy Sausage & Veggies

One-Pan Healthy Sausage & Veggies (Servings 4)


·      2 small (1 cup) red potatoes, cubed

·      3/4 lb. green beans, ends trimmed

·      1 large head of broccoli (1 and 1/2 cups), chopped

·      2 large or 6-7 mini (1 and 1/2 cups) sweet bell peppers, chopped

·      9 oz. sausage

·      6 Tbsp. extra virgin olive oil

·      ¼ tsp.  red pepper flakes, optional

·      1 tsp. paprika

·      1/2 tsp. garlic powder

·      1 Tbsp. dried oregano

·      1 Tbsp. dried parsley

·      1/4 tsp. salt

·      1/4 tsp. pepper

*Optional: fresh parsley, quinoa/rice to serve with, Parmesan cheese


1.     Preheat the oven to 400 degrees F.

2.     Line a large sheet pan with foil or parchment paper.

3.   Slice sausage like thick coins.

4.   Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.

5.   Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

6.   If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

7.   Enjoy with rice or quinoa and fresh parsley if desired.

Recipe Credit: Chelsea Messy Apron