Roasted Chicken Stacks

This simple and delicious meal looks almost beautiful to pack for lunch. This Roasted Chicken Steaks recipe is ready for the crowd or your next meal: –


Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Yield: 5


  • 5 small chicken breasts or chicken breast cutlets
  • 1 head of savoy cabbage
  • 5 slices of prosciutto
  • 3 tbsp. coconut flour
  • 2 tsp salt, more to taste
  • 1 tsp black pepper
  • 2 tsp Italian herb blend
  • 1/2 cup bone broth
  • 1/4 cup avocado oil


  • Pre-heat oven to 400F.
  • Combine the chicken breast, salt, pepper, herbs and coconut flour in a gallon sized plastic bag. Shake to evenly coat the chicken, yes, like shake and bake!
  • Drizzle a tbsp. of the oil on the sheet pan.
  • Shred the savoy cabbage and make 5 little piles of shredded cabbage on the sheet pan. Sprinkle with a little salt. Drizzle a little oil on them. Place a coated chicken breast over each one. Lastly, top each chicken piece with a slice of prosciutto. Drizzle with remaining oil.
  • Roast at 400F for 30 minutes
  • Pour the broth into the sheet pan. Roast for another 10 minutes.
  • Remove from the oven and serve hot.
  • Use a spatula to scoop up one stack at a time.
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