Sheet Pan Chicken with Pineapple Salsa
Sheet Pan Chicken with Pineapple Salsa is cubed chicken breasts nestled and baked with cabbage and served topped with pineapple salsa and avocado cream sauce.
Servings: 6
Ingredients
Avocado Cream Sauce
- 1 large avocado
- ½ medium lime, juiced (about 1 tablespoon)
- 2 tablespoons fresh cilantro, chopped
- 2 medium jalapeño peppers, seeded and finely diced (approximately ½ cup)
- 1½ teaspoons garlic, minced
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup (115g) sour cream
Pineapple Salsa
- 1 cup (181g) pineapple, fresh or canned, finely diced
- 1 cup (180g) Roma tomatoes, finely diced (2 tomatoes)
- 2 tablespoons fresh cilantro, chopped
- ¼ cup (40g) red onion, finely diced
- 1 medium jalapeno pepper, seeded and diced (approximately ¼ cup)
- 4 tablespoons lime juice, about 2 limes, or use bottled lime juice
- ¼ teaspoon kosher salt
Sheet Pan Chicken
- 2 pounds boneless skinless chicken breasts, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon granulated sugar
- 1 head cabbage, shredded (about 10 cups, any color)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup (113g) Monterey Jack cheese, shredded
Instructions
Avocado Cream Sauce
- To a blender, add avocado, lime juice, cilantro, jalapeños, garlic, cumin, salt, pepper, and sour cream. Blend until smooth. Chill until ready to serve.
Pineapple Salsa
- In a medium bowl, combine pineapple, tomatoes, cilantro, red onion, jalapeño, lime juice, and salt. Chill until ready to serve.
Sheet Pan Chicken
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a medium bowl, add chicken and olive oil. Toss to combine.
- In a small bowl, whisk together chili powder, salt, onion powder, garlic powder, cumin, and sugar. Sprinkle over chicken. Toss to combine.
- To the prepared baking sheet, add cabbage, salt, and pepper. Toss to combine.
- Nestle the chicken on top of the cabbage and bake for 15 minutes. After 15 minutes, sprinkle the shredded cheese evenly over the dish. Place the chicken back into the oven to bake for an additional 5, or until the cheese has melted and the internal temperature of the chicken reaches 165°F.
- Serve the chicken topped with pineapple salsa and avocado cream sauce.