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Choko Chicken Tray Bake

Betsy Leighton | My Inert Life | www.myinertlife.space
8 net carbs per serving
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 5

Equipment

  • rimmed baking tray

Ingredients
  

  • 1¼ lb chicken breast, skinnless partially frozen
  • 1 ripe choko, or chayote squash peeled, seeded, and sliced thinly
  • ½ medium onion sliced thinly
  • 4 cups napa cabbage sliced thinly
  • ¼ cup avocado or olive oil
  • 3 tbsp Lower Histamine Pesto garlic scape pesto is ideal for this recipe!
  • 2 tsp sea salt
  • 1 fennel bulb trimmed and sliced thinly

Instructions
 

  • Preheat the oven to 400 °F.
  • Place 2 T. of the oil on the baking tray. Arrange the chicken cubes and vegetables in rows on the tray. Place dollops of the pesto evenly on the contents of the tray. Drizzle with remaining oil and sprinkle the salt evenly over everything.
  • Place the tray into the oven and roast for about 25 minutes, until the cabbage is starting to carmelize and the chicken is done to an internal temperature of 165 °F.
  • Remove the tray from the oven and serve immediately or portion into glass containers for freezer storage.