Sheet Pan Chicken & Cabbage Stir-Fry Inspired Bake
Get all the delicious flavors of a chicken and cabbage stir-fry with the hands-off ease of a sheet pan meal! Tender chicken, crisp-tender cabbage, broccoli, and Brussels sprouts are roasted to perfection with a savory ginger-garlic sauce. A perfect low-carb, diabetic-friendly weeknight dinner.
Ingredients
Protein:
- 1 ½ pounds boneless skinless chicken breasts
Vegetables:
- 6 cups shredded green cabbage
- 3 cups broccoli florets cut into bite-sized pieces
- 3 cups Brussels sprouts trimmed and halved (or quartered if large)
- ¾ medium onion sliced thinly
Fats & Aromatics:
- 3 ¾ tablespoons olive oil or avocado oil
- ¾ tablespoon fresh minced garlic approximately 2-3 cloves
Seasonings & Sauce Components:
- 1 ⅛ teaspoons fine sea salt or kosher salt, adjust to taste
- ¾ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional, adjust to spice preference
- 4 ½ tablespoons coconut aminos or low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Optional for Serving:
- Sriracha or your favorite hot sauce
Instructions
- Prepare the Oven and Pan: Position an oven rack in the center and preheat your oven to 420°F (215°C). For easier cleanup, consider lining a large 13x18 inch (or similar) rimmed baking sheet with parchment paper.
- Combine Vegetables on Pan: Evenly distribute the shredded cabbage, broccoli florets, halved/quartered Brussels sprouts, and thinly sliced onion across the prepared baking sheet.
- Prepare and Add Chicken: Slice the chicken breasts into thin, uniform strips, approximately ¼ to ½ inch thick. Scatter these chicken strips over the layer of vegetables on the baking sheet.
- Season the Base: Drizzle the olive oil or avocado oil over all the chicken and vegetables. Next, sprinkle the minced garlic, sea salt, ground ginger, and red pepper flakes (if you're using them) evenly over everything. Gently toss the ingredients on the pan to ensure they are lightly and evenly coated. Keep the coconut aminos and toasted sesame oil aside for later.
- Roast the Dish: Place the baking sheet into the preheated oven. Roast for 25-30 minutes. The chicken should be cooked through (no longer pink in the center) and the vegetables should be tender-crisp with some light caramelization. Roasting time can vary based on your specific oven and the exact thickness of your chicken strips.
- Finish with Sauce and Serve: Carefully take the sheet pan out of the oven. Immediately drizzle the coconut aminos and the toasted sesame oil over all the hot chicken and vegetables. Gently toss everything together to ensure it's well coated with the sauce. Taste and, if necessary, add an extra pinch of salt. Serve warm, offering Sriracha on the side for those who like an extra kick.
Notes
- To achieve the best roasting results rather than steaming, use a baking sheet that is large enough (e.g., 13x18 inches) to hold the ingredients in a single layer without significant overcrowding. If your pan is too small, it's better to divide the recipe between two smaller sheet pans.
- Cutting the chicken strips to a consistent thickness will help them cook evenly.
This dish aligns with low-carb and diabetic-friendly dietary preferences. It's excellent served on its own or with a side of cauliflower rice.
- Calories: 344 kcal
- Protein: 39.1 g
- Fat: 13.9 g
- Carbohydrates: 15.2 g
- Fiber: 4.8 g
- Sugar: 6.5 g
- Net Carbohydrates: 10.4 g