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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
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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

Great basic tostada recipe. We didn't do the squash due to time. I used low carb tortillas and they were very chewy, so I would make sure to use regular next time. The spice mix would be good for tacos, nachos, etc. Favorited.

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

I think I bought decorative squash. Don’t do that. Everything else was very good!

By: Johann
Posted: Oct 11, 2018
Diet: Original

Yum!

By: Eva
Posted: Oct 10, 2018
Diet: Original

I have NEVER heard my kids say "More cabbage, please"!

By: Kristen
Posted: Oct 10, 2018
Diet: Paleo

Used chicken vs. ground beef. The spices were great & I loved the coriander addition. Easy and tasty meal all around.

By: Decerei
Posted: Oct 10, 2018
Diet: Original

Really enjoyed this! Skipped the squash as we were lazy/short on time and didn't have pre-cut so will use it this weekend. Tostadas are always hard to eat but liked all of the different flavors and textures. Fun way to change it up!

By: Emily
Posted: Oct 10, 2018
Diet: Original