Chicken Katsu-Style Tray Bake

• 200 g raw chicken breast, pounded to 1.5 cm thick — Boneless skinless chicken breast, raw
• 40 g plain panko breadcrumbs — Plain panko breadcrumbs
• 30 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 180 g baby potatoes, quartered — Raw baby potatoes
• 90 g green cabbage, cut into thick ribbons — Raw green cabbage
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g rice vinegar — Unseasoned rice vinegar
• 5 g pure maple syrup — Pure maple syrup
• 10 g avocado oil — Avocado oil
• 10 g scallion, sliced — Raw scallion
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Start the potatoesHeat the oven to 450°F. Allow it to preheat fully before adding the food.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use oven mitts and a rimmed pan.
2. 2Toss potatoes with 5 g oil on a rimmed sheet panToss potatoes with 5 g oil on a rimmed sheet pan and roast cut-side down for 8 minutes.8 minLook for: The potato faces show light browning and release from the pan.
3. 3Measure ingredients: Crumb the chickenMeasure chicken breast, panko, nonfat greek yogurt, and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Crumb the chickenBrush both sides of the chicken with yogurt. Mix panko with 3 g oil and press it firmly over both sides.2 minLook for: The cutlet has a dry, even crumb coat with no bare patches.Safety: Keep raw chicken separate and wash hands after breading.
5. 5Bake the katsu-style trayTurn potatoes, add the breaded chicken and cabbage, drizzle cabbage with 2 g oil.Look for: Everything is evenly positioned and ready for the next action.
6. 6Bake for 12 minutesBake for 12 minutes. Turn the chicken carefully and bake 4 minutes more.16 min · 165°FLook for: Panko is deeply golden, cabbage edges are browned, and chicken reaches 165°F.Safety: Use a clean spatula after turning and verify chicken reaches 165°F.
7. 7Glaze and serveRest the tray for 4 minutes. Stir soy sauce, vinegar, and maple syrup.4 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Drizzle it over the sliced chickenDrizzle it over the sliced chicken and cabbage, and finish with scallion and sesame.Look for: The crumb stays crisp beneath a light glaze and the chicken is juicy inside.Safety: Slice on a clean board and refrigerate leftovers within 2 hours.