NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cups purple cabbage

1 tbsp olive oil

1 tbsp honey

1 tbsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the purple cabbage into 1-inch thick wedges, keeping the core intact so the leaves stay together during roasting.

• 3

  In a small glass bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, sea salt, and black pepper until smooth.

• 4

  Place the chicken breast and cabbage wedges on the prepared baking sheet, ensuring they are in a single layer without overcrowding.

• 5

  Brush the honey-mustard glaze generously over both sides of the chicken and the cabbage wedges using a pastry brush.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cabbage edges are crispy and caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing, then garnish everything with fresh thyme leaves.