Chicken Thighs with Apple Cabbage Slaw and Baby Potatoes
Oven-roasted chicken thighs served with crisp apple cabbage slaw and tender baby potatoes for a bright, make-ahead meal prep that stays fresh and balanced through the week.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 1 serving
Ingredients
- 70 g Apple
- 8 g Apple Cider Vinegar
- 220 g Baby potatoes
- 1 g Black Pepper
- 50 g Carrot
- 180 g Chicken thigh
- 10 g Dijon mustard
- 1 g Dried Thyme
- 2 g Garlic Powder
- 35 g Greek Yogurt
- 90 g Green Cabbage
- 6 g Maple Syrup
- 10 g Olive oil
- 2 g Salt
Instructions
- Preheat the oven to 425°F. Line a baking tray and toss the baby potatoes with half of the olive oil, salt, pepper, garlic powder, and thyme.
- Pat the chicken thigh dry, then coat it with the remaining olive oil, salt, pepper, garlic powder, and thyme. Place it on the tray beside the potatoes.
- Roast for 25 minutes, then stir the potatoes and continue roasting until the chicken is cooked through and the potatoes are tender.
- While the chicken cooks, shred the cabbage and carrot, then thinly slice the apple. Mix them with Greek yogurt, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
- Let the chicken rest for a few minutes, then slice it if desired. Divide the potatoes, chicken, and slaw into meal-prep containers.
- Chill before storing and serve cold or lightly reheated for the chicken and potatoes.