Sheet Pan Chicken with Pineapple Salsa
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course, Dinner
Sheet Pan Chicken with Pineapple Salsa
Description
This recipe begins with bite-sized chicken breast pieces tossed in olive oil and a seasoning mix including chili powder, cumin, garlic and onion powders, salt, and sugar. The chicken and shredded cabbage, lightly seasoned, are arranged on a baking sheet and roasted at 400°F. The cabbage softens while the chicken cooks through.
After 15 minutes, shredded Monterey Jack cheese is sprinkled over the chicken and cabbage, then returned to the oven until melted and the chicken reaches a safe cooking temperature. Meanwhile, a pineapple salsa is prepared combining finely diced pineapple, Roma tomatoes, cilantro, red onion, jalapeño, lime juice, and salt, offering a fresh and slightly spicy contrast.
The avocado cream sauce is blended smooth with avocado, lime, cilantro, jalapeños, garlic, cumin, sour cream, and spices, adding a rich and cooling element to the dish. Served together, the components convey a range of textures from tender chicken, crunchy cabbage, creamy sauce, and juicy salsa.
Ingredients
Avocado Cream Sauce
- 1 large avocado
- ½ medium lime juiced (about 1 tablespoon
- 2 tablespoons cilantro chopped, fresh
- 2 medium jalapeno pepper seeded and finely diced (approximately ½ cup
- 1½ teaspoons garlic minced
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup sour cream
Pineapple Salsa
- 1 cup pineapple fresh or canned, finely diced
- 1 cup Roma tomato finely diced (2 tomatoes
- 2 tablespoons cilantro chopped, fresh
- ¼ cup 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 chicken breast cut into bite sized pieces, boneless, skinless
- 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 Monterey jack cheese shredded, 113g
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.
User Reviews
Overall Rating
5
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