Roasted Chicken Stacks

4.1 from 19 reviews

This easy and delicious meal looks almost too pretty to pack for lunch. This roasted chicken stacks recipe is perfect for a crowd or your next meal prep!



  • 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


  1. Pre-heat oven to 400F.
  2. 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!
  3. Drizzle a tbsp. of the oil on the sheet pan.  
  4. 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.
  5. Roast at 400F for 30 minutes
  6. Pour the broth into the sheet pan. Roast for another 10 minutes.
  7. Remove from the oven and serve hot.  
  8. Use a spatula to scoop up one stack at a time.


Keywords: roasted chicken stacks