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Sheet Pan Chicken

Uncategorized Apr 14, 2021
 Here's something a little bit different for dinner! This recipe is also anti-candida diet compliant 🙂
Servings: 4
  • 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 


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