Sheet Pan Chicken

 Here's something a little bit different for dinner! This recipe is also anti-candida diet compliant 

• 3 Tbsp. olive oil
• 4 skin-on, bone-in chicken thighs
• 1 tsp. salt
• Pepper to taste
• 1 small head cabbage (approx 1kg), cut into wedges
• 1 cup red onion wedges
• 1 cup canned coconut milk
• 1 tsp. mustard powder
• 1 tsp. mustard seeds
• Fresh chopped parsley for garnish

• Preheat oven to 220 degrees C.
• Drizzle 1 tablespoon oil over a rimmed sheet pan.
• Evenly space chicken thighs on prepared pan, season with 1/2 teaspoon salt and pepper to taste, then drizzle with another 1 tablespoon of oil.
• Roast chicken for 15 minutes.
• Remove pan from oven and nestle cabbage and red onion wedges all around the chicken.
• Season cabbage and red onion with remaining 1/2 teaspoon salt and pepper to taste, then drizzle with remaining 1 tablespoon oil.
• Return sheet pan to oven and roast for another 20 minutes, until chicken is golden and cooked through.
• Meanwhile, in a small bowl add coconut milk, mustard powder, and a pinch of salt and pepper, whisk to combine.
• Remove pan from oven, give vegetables a quick toss to ensure even browning.
• Pour coconut milk mixture over cabbage, red onion, and apples only, then sprinkle with mustard seeds.
• Return sheet pan to oven and roast for 10 minutes, until coconut milk mixture has reduced and edges of cabbage wedges have browned.
• Serve immediately, garnished with chopped fresh parsley.

This recipe is approved for our following Healing Diets:

- Adrenal Healing Nutrition Plan (post-2-week blood sugar reset, or sub the feta for a nut-based feta)

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free

- Low-histamine

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner