Sheet Pan Chicken with Pineapple Salsa
Sheet Pan Chicken with Pineapple Salsa features cubed chicken breasts cooked with cabbage, topped with pineapple salsa and avocado cream sauce, offering a flavorful, easy-to-make meal that can be prepped ahead and even transformed into delicious tacos for a fresh twist on dinner.
Ingredients
Avocado Cream Sauce
- 1 Large avocado
- ½ Medium lime, juiced (about 1 tablespoon)
- 2 Tbsp Fresh cilantro, chopped
- 2 Medium jalapeño peppers, seeded and finely diced (approximately ½ cup)
- 1½ Tsp Garlic, minced
- 1 Tsp Cumin
- 1 Tsp Kosher salt
- ¼ Tsp 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 Tbsp Fresh cilantro, chopped
- ¼ Cup (40g) Red onion, finely diced
- 1 Medium jalapeno pepper, seeded and diced (approximately ¼ cup)
- 4 Tbsp Lime juice, about 2 limes, or use bottled lime juice
- ¼ Tsp Kosher salt
Sheet Pan Chicken
- 2 Pound Boneless skinless chicken breasts, cut into bite sized pieces
- 1 Tbsp Olive oil
- 1 Tbsp Chili powder
- 1½ Tsp Kosher salt
- ½ Tsp Onion powder
- ½ Tsp Garlic powder
- ½ Tsp Cumin
- ¼ Tsp Granulated sugar
- 1 head cabbage, shredded (about 10 cups, any color)
- ½ Tsp Black pepper
- 1 Cup (113g) Monterey Jack cheese, shredded
Instructions
Avocado Cream Sauce
- Add the avocado, sour cream, lime juice, cilantro, jalapeños, cumin, garlic, and salt & pepper to a blender. Blend until it's smooth. Until it's time to serve, chill.
Pineapple Salsa
- Put the pineapple, tomatoes, cilantro, red onion, jalapeño, lime juice, and salt in a medium-sized bowl. Until it's time to serve, chill.
Sheet Pan Chicken
- Turn the oven on to 400°F. Put parchment paper on a large baking sheet.
- Put the chicken and olive oil in a medium bowl. Toss to mix.
- Mix the chili powder, salt, cumin, onion powder, garlic powder, and sugar in a small basin. Over the chicken, sprinkle. Toss to mix.
- Add the cabbage, salt, and pepper on the baking sheet that has been prepped. Toss to mix.
- After placing the chicken on the cabbage, roast it for fifteen minutes. Sprinkle the casserole equally with the shredded cheese after 15 minutes. Return the chicken to the oven and bake it for another five minutes, or until the internal temperature of the chicken reaches 165°F and the cheese has melted.
- Serve the chicken with avocado cream sauce and pineapple salsa on top.
