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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.



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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% Daily Value
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  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)


  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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This meal has 32 reviews

Great way to make your own tostadas. I have made them by frying in oil but these were better and not greasy. The butternut squash was a easy and tasty side dish.

By: Christy
Posted: Nov 23, 2019
Diet: Original

It was good but not phenomenal, and kind of hard to eat.

By: Hunter
Posted: Oct 11, 2019
Diet: Vegetarian

Tostadas were great, did not try the butternut squash but would definitely want to!

By: Kara
Posted: Feb 01, 2019
Diet: Original

I wasn't expecting to love this but I did! The spiced butternut squash was amazing. I made extra and had leftovers for a couple more meals and wasn't sick of it at all when it was gone.

By: Dalia
Posted: Dec 12, 2018
Diet: Vegetarian

We made the veggie version and it was delicious. I diced the butternut squash smaller and used it on top as well! Will be adding this to my recipe rotation

By: Erin
Posted: Nov 16, 2018
Diet: Vegetarian

Scrumptious! Will make again soon!

By: Kathryn
Posted: Nov 08, 2018
Diet: Original