Sheet Pan Chicken and Potatoes with Creamy Cilantro Ginger Dressing
Servings 4
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1.5 lbs potatoes and/or sweet potatoes, cut into bite-sized cubes (about 5 cups)
- 2 tbsp olive oil, divided
- 1 ½ tsp kosher salt, divided
- 3-4 cups thinly sliced cabbage*
- 2 tbsp lime juice or rice vinegar
- Chopped toasted cashews or almonds, for topping
For the dressing:
- 2 cups loosely packed cilantro
- ⅓ cup raw pumpkin seeds, soaked overnight, drained**
- ¼ cup water
- ¼ cup olive oil
- 3 tbsp lime juice***
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1 (2-inch) knob ginger
- ¼ tsp kosher salt
- *You could also use fennel, grated carrot, sliced radish, cucumber, etc…or use a combination.
- **To quick-soak them (this is what I always do), simmer them in water for 10 minutes.
- ***This could also work with rice vinegar.
Items you can prep ahead (optional)
- Make the dressing (soak the pumpkin seeds or quick soak like I do)
- Cut 1.5 lb boneless skinless chicken thighs into bite-sized pieces
- Cut 1.5 lbs potatoes and/or sweet potatoes into bite-sized cubes (about 5 cups)
- Thinly slice 3-4 cups cabbage + make the slaw
- Toast and chop cashews or almonds, for topping
Instructions
- Preheat the oven to 450F or 425F convection. Line two baking sheets with parchment paper.
- Add chicken cubes to one baking sheet and potatoes to the other. Toss each with 1 tablespoon of oil and ½ teaspoon salt. Toss to coat, then spread out into an even layer.
- Bake for 15-20 minutes, or until the chicken is cooked through and golden on the bottom and potatoes are browned (the potatoes may take longer than the chicken).
- In a medium bowl, mix together the cabbage, lime or vinegar, and remaining ½ teaspoon salt.
- In a high-speed blender, add all dressing ingredients and blend on high until totally smooth, about 1 minute. If it’s too thick, add a splash of water. Make sure to taste the dressing and add more salt or lime, if needed.
- Serve chicken + potatoes drizzled generously with the dressing and a side of veggie slaw. Top with nuts and more cilantro if you have some.
Notes
Substitutions:
- To make vegetarian/vegan, use cubed/torn/crumbled tofu in place of the chicken. Be sure to press as much water out as you can and bake it until golden.
- You could also make this using whole bone-in chicken thighs and put them on the same sheet pan as the potatoes (this will take longer to cook). Just toss the potatoes in the oil and salt, then top with chicken thighs. Rub the thighs all over with a bit of oil and salt and bake until the chicken skin is crispy and potatoes are golden, about 40-50 minutes.
- You could use boneless breasts instead of thighs or a combination.
- You could also use chopped winter squash or any other root veg for the potatoes. You could even add in some cauliflower. You just want about 5 or even 6 cups worth.
- Easily use cashews or sunflower seeds in place of pumpkin seeds.
- In general, rice vinegar can be substituted for lime juice. Start with 1 tablespoon less and make sure to taste and add more if needed.
- Skip the ginger if you want!
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Chicken: up to 4 days in the fridge
- Potatoes: up top 6 days in the fridge
- Dressing: up to 6 days in the fridge or 2 months in the freezer
- Chicken and potatoes can be frozen together for up to 2 months.
Leftovers + Repurposing:
- Warm up the chicken and potatoes in the microwave until just warm. Serve with slaw, lots of dressing, nuts, and herbs. Top with a squeeze of lime.
- Leftover dressing would be good on lots of things! Grain bowls, veggies, meats, etc…
- Mix the potatoes, chicken and cabbage together for more of a salad-like experience - add in any greens or grains if you want.
- Turn it into a quesadilla or taco and use the sauce for dipping!