What could more convenient on a weeknight than a quick sheet pan recipe?

Ready with minimal effort and absolutely delicious, this roasted chicken and cabbage is a family-favourite in my home!

Ingredients

4 large skinless chicken breasts, halved
1/2 green cabbage, coarsely chopped shredded
1 small onion, diced
1/4 cup chicken broth
2 Tbsp butter, melted
1 Tbsp extra virgin olive oil
1 tsp caraway seeds
1 tsp paprika
Salt and pepper, to taste
Optional, to garnish: fresh parsley

Yields: 8 servings
Per serving*:
Calories: 178
Net carbs: 3
Protein (grams): 22
Fat (grams): 8

Prep time: 8 min
Cook time: 40 min
Total time: 48 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat the oven to 425F.

In a large bowl, toss together the cabbage, onion, olive oil, and season with salt and pepper, to taste.

Transfer to a sheet pan or baking dish, spread it out and pour the chicken broth over it.

Place the halved chicken breasts over the cabbage, then drizzle them with the butter.

Season the chicken with the caraway seeds, paprika, and add salt and pepper, to taste.

Bake for 35-40 min.

Optionally, once baked, sprinkle the chicken with chopped fresh parsley.

Serve the roasted chicken and cabbage with your choice of side. It pairs wonderfully with balsamic roasted radishes (see our Balsamic Roasted Radishes recipe) or a nice crisp salad.