Herb Crusted Chicken With Braised Red Cabbage Recipe

German cuisine · 336 calories

About this recipe

Herb-Crusted Chicken with Braised Red Cabbage is a delightful German-inspired dinner that's both hearty and healthy. The chicken is seasoned with aromatic herbs and baked to perfection, creating a juicy and flavorful protein centerpiece. Complementing the chicken is the tangy and slightly sweet braised red cabbage, simmered with apple cider vinegar and a touch of honey. Together, these elements create a meal that's rich in taste and texture. With 45g of protein per serving, this dish is ideal for anyone looking to enjoy a wholesome, satisfying dinner. Perfect for a cozy evening or any occasion that calls for comforting flavors, this recipe is a crowd-pleaser that balances nutrition and indulgence seamlessly.

Ingredients

  • 525G Packington Free Range Skinless Chicken Breast Fillets
  • - Edmal Red Cabbage
  • - Apple Cider Vinegar
  • - Biona Capers In Olive Oil
  • 250G Spanish Lemon Honey, 250G
  • - Thyme Bunched Herb
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 100 G Jumbo Garlic 100g
  • 1 Onion Large 1 Each
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat the oven to 200°C and lightly grease a baking tray with olive oil.
  2. 2. Rub the chicken breasts with olive oil, dried thyme, rosemary, minced garlic, salt, and black pepper.
  3. 3. Place the seasoned chicken on the baking tray and bake for 25 minutes until fully cooked and golden brown.
  4. 4. While the chicken is baking, thinly slice the red cabbage and onion.
  5. 5. Heat a large pan over medium heat and add olive oil, then sauté the sliced onion until translucent.
  6. 6. Add the red cabbage to the pan and stir well to combine with the onion.
  7. 7. Pour in the apple cider vinegar and honey, then season with salt and pepper, stirring to coat the cabbage evenly.
  8. 8. Cover the pan and let the cabbage simmer for 15 minutes, stirring occasionally to prevent sticking.
  9. 9. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
  10. 10. Serve the herb-crusted chicken alongside the braised red cabbage, garnishing with fresh parsley if desired.