Roasted Chicken & Veg with Sautéed Cabbage

A dish that is full of different flavours that compliment each other magnificently.  You should finish eating this dish feeling satisfied yet not stuffed.

Preparation Time:  10 Minutes                              Cooking Time: 20 Minutes                                   Serves:  3


  • 3 Skinless Chicken Breasts
  • 1 tsp Coconut Oil

Sautéed Cabbage:

  • 1 tsp Coconut Oil
  • 1/2 a Savoy Cabbage (thinly sliced)
  • 1 Leek (halved, washed and sliced)
  • 6 Mushrooms (closed cup/chestnut)
  • 2 Garlic Cloves

Roasted Squash:

  • 2 tsp Coconut Oil
  • 1/2 a large Butternut Squash
  • 1 bulb of Fennel (halved & sliced)
  • Sea Salt & Black Pepper


1. Preheat the oven to 200°. Place a roasting dish in the oven with 2 tsp of the coconut oil.

2. Cut the squash into large chunks, toss into the pre-heated pan with the fennel. Season and coat well with the oil. Roast for 15-20 minutes, allowing to caramelise nicely.

3. Get a frying pan hot on the hob with a tsp of the oil. Season the chicken, and place in the hot pan for a few minutes each side, allowing to brown nicely.

4. Meanwhile, slice the cabbage (very thin) and leek. Quarter the mushrooms & fry for a minute in a wok, adding the cabbage and leek and sautéing for a few minutes. Add the garlic near the end of cooking for maximum flavour.

5. Once the chicken is browned, place on top of the veg in the oven and cook for the remaining 5-8 minutes.

Bonus Bits

– Always seal a piece of chicken (or any other meat) in a frying pan before roasting, it will seal in the flavour and keep them moist.

– Use these 2 veg dishes as accompaniments for any other roasted meat

– Coconut oil is nature’s richest source of medium-chain fatty acids, and therefore good for the heart. It is also the only oil that remains stable when subjected to high temperatures.



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