"Banh Mi" Style Sheet Pan Chicken Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For Chicken:
  • ¼ cup fish sauce
  • Juice of 1 lime
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon dried basil
  • 3 garlic cloves, minced
  • 1 lb. chicken breast, chopped (about 1 split breast)
  • For Veggies:
  • 4 cups thinly sliced green cabbage
  • 4 cups chopped daikon radish
  • 2 cups julienned carrots
  • Zest of 1 lime
  • 1 teaspoon sea salt
  • 2 tablespoons chopped, fresh cilantro
  • 2 tablespoons olive oil
  • Garnish:
  • 5 green onions, sliced on the bias
  • Fresh cilantro sprigs

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. By hand in a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.
  3. Using a wooden spoon in a large bowl, mix all the veggie ingredients together until all the veggies are well coated with oil and seasonings. Spread veggie mixture out evenly over the baking sheet.
  4. Drain marinade from chicken and then place pieces evenly spaced among the veggies.
  5. Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.
I chopped my daikon radish wide, but still on the bias, and julienned my carrots, but that was just for a nice photo. You can actually just prepare this with a more simple chopping technique.

Additionally, after roasting, you may find a lot of liquid in your baking sheet. You can handle this two ways: 1) Be sure to use a pan with a deep lip and scoop into a serving dish using a slotted spoon, so that excess liquid drains out. or 2) Roast the chicken and veggies on separate baking sheets. I like option 1, because it's less dirty dishes!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/banh-mi-style-sheet-pan-chicken-dinner/