Description
A culinary celebration of juicy sheet pan chicken paired with refreshing pineapple salsa, perfect for any occasion.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon granulated sugar
- 1 head cabbage, shredded (about 10 cups, any color)
- 1/2 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
- 1 cup pineapple, fresh or canned, finely diced
- 1 cup Roma tomatoes, finely diced (about 2 tomatoes)
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 medium jalapeño pepper, seeded and diced
- 4 tablespoons lime juice
- 1 large avocado
- 1/2 medium lime, juiced
- 2 medium jalapeño peppers, seeded and finely diced for avocado cream sauce
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, add the cut chicken and drizzle with olive oil. Toss to coat evenly.
- In a small bowl, whisk together chili powder, salt, onion powder, garlic powder, cumin, and sugar. Sprinkle this spice blend over the chicken and toss well.
- Add shredded cabbage, kosher salt, and black pepper to the prepared baking sheet. Toss to mix and create a bed for the chicken.
- Arrange the seasoned chicken on top of the cabbage and bake for 15 minutes.
- After 15 minutes, sprinkle the shredded Monterey Jack cheese over the chicken and cabbage. Return to the oven for an additional 5 minutes, until the cheese melts and chicken reaches an internal temperature of 165°F (74°C).
- For the avocado cream sauce, blend together avocado, lime juice, cilantro, jalapeños, garlic, cumin, salt, pepper, and sour cream until smooth. Chill until ready to serve.
- For the pineapple salsa, combine pineapple, diced tomatoes, cilantro, red onion, jalapeño, lime juice, and salt in a medium bowl. Mix well and chill.
- Once the chicken is done, top it with the pineapple salsa and drizzle on the avocado cream sauce. Enjoy!
Notes
Taste seasonings as you go and feel free to adapt ingredients to your preference.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg