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Cumin and Coriander Chicken
with roasted spiced butternut squash and cabbage wedges

Active: 40 minTotal: 40 min

Cumin and coriander spiced chicken thighs will be a welcome addition to your "Taco Tuesday" repertoire. The sweet and spicy roasted butternut squash and cabbage served on the side rounds out the meal nicely.
Smarts: Spread the butternut squash and cabbage in a single layer, leaving room between the veggies so that they roast (think yummy golden color!) instead of steam.

Tags

Ingredients

Servings:
4
Metric
Cumin and Coriander Spice Mix:
  • Cumin - 1 1/2 tsp
  • Coriander, ground - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic powder - 1/4 tsp
Cumin and Coriander Chicken:
  • Chicken thighs, boneless and skinless - 4
  • Cumin and Coriander Spice Mix (ingredients listed separately) - 1 1/2 tsp
  • Oil, cooking - 1 Tbsp
Roasted Butternut Squash and Cabbage Wedges:
  • Mustard, Dijon - 1 tsp
  • Paprika - 1/2 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 2 1/2 Tbsp
  • Butternut squash - 1 lb, cubed (look for pre-cut butternut squash)
  • Cabbage, green - 8 oz, wedges
  • Green onions - 2 stalks, chopped, white and green parts combined
  • Oil, cooking - 1 Tbsp
  • Cumin and Coriander Spice Mix (ingredients listed separately) - 1 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make spice mix - (If prepping right before cooking, get oven heating before continuing with prep.) Combine cumin, coriander, salt, black pepper, and garlic powder. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together mustard, paprika, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Squash - Cube squash. (Can be done up to 5 days ahead)
  4. Season chicken - Rub chicken on all sides with spice mix (portion for chicken). Tenderize with a fork. (Can be done 1 day ahead)
  5. Cabbage / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

Make

  1. Heat oven to 425F / 218C degrees.
  2. Toss squash and cabbage wedges with cooking oil (portion for roasted vegetables) and spice mix (portion for roasted vegetables). Line cabbage up in a single layer and spread butternut squash out onto a sheet pan. Roast for 30 to 35 minutes, turning cabbage and stirring squash halfway through cooking, until tender and golden.
  3. When squash is nearly finished, heat a skillet with cooking oil (for chicken) over medium heat. Add chicken and sear until both sides are deep golden brown, ~3 minutes on each side.
  4. Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.
  5. Transfer cabbage and squash to a serving platter. Drizzle with vinaigrette and top with green and white parts of green onions.
  6. Serve chicken with cabbage and squash on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 32 reviews

These were fine. I liked the squash quite a bit.

By: Andrea
Posted: Oct 19, 2018
Diet: Original

Delicious! Made with ground turkey instead of beef. It was a hit with the fam.

By: Jodi
Posted: Oct 17, 2018
Diet: Original

Loved it!

By: Tanja
Posted: Oct 16, 2018
Diet: Original

Definitely messy, but also definitely delicious!

By: Jenna
Posted: Oct 16, 2018
Diet: Original

Had left over chorizo, which we added to half of the ground beef. This is a good basic recipe for tostadas! Fun to try at home. The squash was great and the tips on how to make the skin softer in the microwave is well worth my CS subscription. :)

By: Matt
Posted: Oct 12, 2018
Diet: Original

Original recipe made with Quorn beef crumbles. We just added the baked squash to the tacos and it was really good.

By: Emily
Posted: Oct 12, 2018
Diet: Original