Name: Roasted cabbage wedges with chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 11 oz green cabbage, cut into 1-inch thick wedges with core attached; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1 clove garlic, grated; 1 tbsp water

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F with a half-sheet pan inside. Ensure the chicken breast is about 1 inch thick, or pound it to an even thickness. In a bowl, toss the cabbage wedges and chicken with the olive oil, garlic powder, black pepper, and two-thirds of the salt.
Carefully place the cabbage wedges cut-side down on one half of the hot pan and the chicken on the other half. Roast for 12 minutes, flip the cabbage wedges, and continue roasting for 10 to 13 minutes until the cabbage is charred and the chicken is opaque. Done when opaque in the center, 165°F.
While the pan roasts, whisk the Greek yogurt, lemon juice, grated garlic, chopped dill, and the remaining salt in a small bowl. Stir in the water 1 teaspoon at a time until it reaches a pourable consistency. Taste and adjust seasoning if needed.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken into strips and serve alongside the cabbage wedges, drizzling the lemon-herb dressing over both.

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Ingredients

Instructions

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