Skillet Chicken Thighs With Cabbage and Quinoa

Skillet Chicken Thighs With Cabbage and Quinoa

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 2 medium chicken thighs (bone-in, skin-on, about 4-ounces each)
  • 1tablespoon canola oil
  • 1/2 medium head cabbage, cored and cut into 2-inch pieces
  • 2cloves garlic
  • 1tablespoon spicy brown mustard
  • 2teaspoons maple syrup
  • 2cups cooked quinoa
  • 2tablespoons chopped parsley
Directions
  1. Heat oven to 400°.
  2. Season chicken liberally with salt and pepper. In a large, oven-safe skillet over medium heat, heat oil. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Remove from heat.
  3. In a bowl, toss cabbage, garlic, mustard, and maple syrup until combined. Add to skillet, leaving chicken skin side down. Transfer to oven and roast 15 minutes.
  4. Remove chicken from skillet, toss quinoa with cabbage, and place chicken skin side up on top of cabbage. Roast 10 minutes more, until chicken is cooked through.
  5. Serve chicken atop cabbage-quinoa mixture.

Nutrition Per Serving

554 calories
23 g fat (5 g saturated)
58 g carbs
13 g sugar
11 g fiber
30 g protein

Keywords

chicken thighs, chicken, cabbage, quinoa, mustard, parsley, maple syrup, dinner, high fiber, gluten free, lunch, one-pan meals, selfstarter

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