Active Time:35 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Cook Mode(Keep screen awake)Ingredients1small headgreen cabbage, chopped (about12cups)2teaspoonsgratedlemon zest3tablespoonsplus2teaspoonsextra-virgin olive oil, divided2 1/2teaspoonssalt-free garlic-and-herb seasoning, divided2(8-ounce)boneless, skinless chicken breasts2 1/2teaspoonslemon juice1 1/4teaspoonsDijon mustard, divided1/4teaspoonground pepperplus1/8teaspoon, divided1/4teaspoonsalt1/4cupmayonnaise1/4cupwhole-milk plain strained (Greek-style) yogurt1tablespoonwater1teaspoonlower-sodium Worcestershire sauce1/2teaspoonanchovy paste1/4teaspoongratedgarlic1/3cupwhole-wheat panko breadcrumbs3/4cupfinelygrated Parmesan cheese, divided
Cook Mode(Keep screen awake)
Ingredients
1small headgreen cabbage, chopped (about12cups)
2teaspoonsgratedlemon zest
3tablespoonsplus2teaspoonsextra-virgin olive oil, divided
2 1/2teaspoonssalt-free garlic-and-herb seasoning, divided
2(8-ounce)boneless, skinless chicken breasts
2 1/2teaspoonslemon juice
1 1/4teaspoonsDijon mustard, divided
1/4teaspoonground pepperplus1/8teaspoon, divided
1/4teaspoonsalt
1/4cupmayonnaise
1/4cupwhole-milk plain strained (Greek-style) yogurt
1tablespoonwater
1teaspoonlower-sodium Worcestershire sauce
1/2teaspoonanchovy paste
1/4teaspoongratedgarlic
1/3cupwhole-wheat panko breadcrumbs
3/4cupfinelygrated Parmesan cheese, divided
Directions
Position oven racks in top third and lower third; preheat to 400°F. Line 2 large rimmed baking sheets with foil. Divide cabbage between the prepared baking sheets; top with lemon zest, 2 tablespoons oil and 1 teaspoon garlic-and-herb seasoning. Toss until well coated; push the cabbage mixture on 1 of the baking sheets to 1 side.
Place chicken in a large bowl. Add 1 tablespoon oil, 2 teaspoons lemon juice, 1 teaspoon each garlic-and-herb seasoning and mustard and 1/4 teaspoon each pepper and salt; toss until well coated. Transfer to the open side of the baking sheet. Bake, rotating the pans top to bottom once, until the cabbage is lightly browned and tender and an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 25 to 30 minutes. Let the chicken rest for 5 minutes.
Meanwhile, whisk mayonnaise, yogurt, water, Worcestershire, anchovy paste, garlic and the remaining 1/2 teaspoon lemon juice, 1/4 teaspoon mustard and 1/8 teaspoon pepper together in a medium bowl until smooth. Cover and set aside. Heat the remaining 2 teaspoons oil in a small skillet over medium-high heat. Add panko and the remaining 1/2 teaspoon garlic-and-herb seasoning. Cook, stirring constantly, until lightly browned, about 2 minutes. Transfer to a small bowl.
Transfer the roasted cabbage to a shallow bowl. Add 1/4 cup of the dressing and 1/2 cup Parmesan; toss to coat. Top with the toasted panko mixture. Slice the chicken about 1/2-inch thick; arrange over the cabbage salad. Sprinkle with the remaining 1/2 cup Parmesan; serve the remaining 1/4 cup dressing on the side.
Frequently Asked QuestionsAs a cruciferous vegetable,cabbageoffers lots of nutritional benefits. Eating cabbage regularly has been linked to a stronger immune system, better gut health, lower cholesterol and reduced inflammation. Cabbage also has plant compounds and nutrients that may protect against certain types of cancer.Chicken breastis an excellent source of lean, complete protein. It also offers several vitamins and minerals, including choline, vitamin B12, thiamin, vitamin B6, pantothenic acid (vitamin B5) and zinc. Chicken breast easily fits into some of the healthiest eating patterns, including the Mediterranean diet.The robust homemade dressing in this recipe can be used in many ways. It quickly transforms premade salad mixes into something outstanding. You can use it as a marinade for grilled or roasted meat and fish. It’s perfect for adding extra flavor to sandwiches and burgers and makes a crowd-pleasing dip for raw or roasted vegetables.This salad includes a veggie and protein, so we suggest complementing it withrice,other whole grainsorpotatoes. Bread orrollsare also a must to sop up any leftover dressing from the plate.One of the great things about an opened container of anchovy paste is that it can be refrigerated for six months to a year, so you have some time to use it. If it’s unopened, it will last a couple of years in a cool, dry place. Anchovy paste goes well with savory foods of all kinds, as well as tomatoes, olives and capers. It’s perfect for sauces, including barbecue sauce, gravies, marinades and salad dressings. You can use anchovy paste in lieu of salt when making tuna salad or egg salad. Mix it with butter to add a finishing touch to roasted or grilled root veggies. It can improve a meatloaf, pizza or omelet. For a simple combination, bread and anchovy paste are a match made in heaven, whether added to a slice of toast or fresh baguette from the bakery.
Frequently Asked Questions
As a cruciferous vegetable,cabbageoffers lots of nutritional benefits. Eating cabbage regularly has been linked to a stronger immune system, better gut health, lower cholesterol and reduced inflammation. Cabbage also has plant compounds and nutrients that may protect against certain types of cancer.
Chicken breastis an excellent source of lean, complete protein. It also offers several vitamins and minerals, including choline, vitamin B12, thiamin, vitamin B6, pantothenic acid (vitamin B5) and zinc. Chicken breast easily fits into some of the healthiest eating patterns, including the Mediterranean diet.
The robust homemade dressing in this recipe can be used in many ways. It quickly transforms premade salad mixes into something outstanding. You can use it as a marinade for grilled or roasted meat and fish. It’s perfect for adding extra flavor to sandwiches and burgers and makes a crowd-pleasing dip for raw or roasted vegetables.
This salad includes a veggie and protein, so we suggest complementing it withrice,other whole grainsorpotatoes. Bread orrollsare also a must to sop up any leftover dressing from the plate.
One of the great things about an opened container of anchovy paste is that it can be refrigerated for six months to a year, so you have some time to use it. If it’s unopened, it will last a couple of years in a cool, dry place. Anchovy paste goes well with savory foods of all kinds, as well as tomatoes, olives and capers. It’s perfect for sauces, including barbecue sauce, gravies, marinades and salad dressings. You can use anchovy paste in lieu of salt when making tuna salad or egg salad. Mix it with butter to add a finishing touch to roasted or grilled root veggies. It can improve a meatloaf, pizza or omelet. For a simple combination, bread and anchovy paste are a match made in heaven, whether added to a slice of toast or fresh baguette from the bakery.
EatingWell.com, May 2024
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Nutrition Facts(per serving)500Calories29gFat24gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
