One-pan Mustard Chicken with Shaved Butternut Squash and Cabbage
Prep Time
15 minutes
Prep Notes
This is a quick, easy, and delicious dish that makes good use of Fall veggies and fruit! You can use a knife to cut your butternut, or for strips like noodles use a peeler. You can also slice them with a mandoline or in the food processor with a slicing blade.
Cooking Time
40 minutes
Yields
4 servings
Ingredients
1 lb organic chicken thighs
2 cups cabbage, washed, outer leaves removed if wilted, sliced into ¼ inch rounds (about 10 slices)
1 cup butternut squash, peeled, shaved with peeler into "noodles", or cut very thinly
1/2 red onion, sliced into rounds, ¼ inch or thinner
1/2 red apple, sliced into rounds, ¼ inch or thinner
1 Tbsp Olive Oil
Sauce:
1/4 cup Brown Mustard
1 Tbsp Honey
3 cloves garlic, minced
1 tsp Thyme, dried
1 tsp Tarragon, dried
1 tsp Basil, dried
1 Tbsp Apple Cider vinegar
1 Tbsp Balsamic vinegar
½ cup Broth
½ tsp salt
¼ tsp Black pepper
Directions
- Preheat oven to 400 F.
- Slice cabbage, squash, apple and onion. Layer slices in that order in a 9 by 13 casserole dish. You may need to place the cabbage in two layers.
- In a separate bowl, mix together ingredients for sauce. Pour 1/2 of mustard mixture over veggies in casserole dish.
- Bake veggies in heated oven for 10-15 minutes.
- Remove dish from oven. Place washed chicken pieces over vegetables. Pour remaining sauce over chicken and veggies.
- Lightly cover dish with foil. Bake for 20 minutes. Remove foil and bake 15 minutes more or until chicken has reached an internal temperature of 165 F.
- Remove from oven, divide onto plates, and enjoy!
Credit
Evey Schweig Health Coach
