Cilantro Sheet Pan Chicken with Roasted Cabbage

3 garlic cloves

1 2” piece ginger, peeled, coarsely chopped

1 jalapeno, stem removed

3 tablespoons fish sauce

2 tablespoons honey

½ teaspoon black pepper

½ bunch cilantro, stems and leaves

1 small shallot, thinly sliced (or 1/4 cup onion)

¼ cup + 2 tablespoons vegetable oil, divided

Salt, to preference

Directions

1 pound thin chicken breasts

1 16-oz package shredded coleslaw mix (or 1 small green cabbage)

Lime wedges (for serving)

Preheat oven to 425°F.
In a blender combine the garlic, ginger, jalapeno, fish sauce, honey, black pepper, cilantro, shallot, and ¼ cup vegetable oil. Pulse until smooth.
In a medium bowl toss the chicken with half of the herb sauce. Let sit for 10 minutes before transferring chicken to a rimmed baking sheet. Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
While chicken is marinating, place cabbage on a second rimmed baking sheet. Season with salt to preference and add remaining 2 tablespoons of vegetable oil. Toss to coat. Bake for 20-25 minutes or until the cabbage is deeply browned.
To serve, drizzle reserved herb sauce over chicken and cabbage. Squeeze fresh lime juice over the dish, if desired.

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Manhattan Nutrition Clinic Blog

Recipe Makeovers

25 Apr, 2024

There are some recipes we make the same way every time. Traditional family recipes, like Mom’s chicken or Grandma’s cookies, must be followed to create the desired result. Other recipes have more flexibility. Many recipes we come across while scrolling social media can be tweaked to be made more nutritious without compromising the recipe’s integrity. With this in mind, we can start with almost any recipe and still end up with something that sounds good and is more nutrient-dense.