Baked Tarragon-Mustard Chicken with Red Cabbage & Peaches

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You know what they say: a colorful dish is a healthy one.

…Let me halt your rebuttal about a dish full of skittles before it surfaces and say, yes, you’re right. Skittles are colorful but aren’t healthy. 

Though some dishes do pertain to the rule, and my Baked Tarragon-Mustard Chicken with Cabbage & Peaches is proof. Red cabbage is packed with vitamins, phytonutrients, antioxidants, and anti-inflammatory properties; and peaches, with their high vitamin a & c levels, serve as more than just a pop of color.

But I wouldn’t eat something just because it’s pretty or healthy–it has to taste good, too. Am I right? If it’s on GreenMitts, you can be sure it’s delicious. The bed of glazed cabbage and peaches keep the chicken tender and moist during roasting, all the while the dish is infused with flavors from whole-grain mustard and fresh tarragon.

It’s a beautiful thing.


Baked Tarragon-Mustard Chicken
with Red Cabbage & Peaches

Serves 2
– 1/2 medium yellow onion, thinly sliced
– 2 Tbs. whole-grain mustard
– 1 Tbs. apple cider vinegar
– 2 Tbs. real maple syrup
– 1 Tbs. olive oil
– 2 tsp. fresh minced tarragon, plus more for garnish
– 1/2 small red cabbage, cut in half and thinly sliced
– 2 ripe peaches, pitted and cut into medium wedges
– 2 chicken breasts, about 7 oz. each

Heat oven to 400 degrees F with rack in the center. Place sliced onion in a small bowl with cold water and set aside.

In a small bowl, combine the mustard, vinegar, maple syrup, oil, tarragon, 1/4 tsp. of freshly ground black pepper and a pinch of salt. Season more to taste. Pat the chicken breasts dry and season with salt and pepper.

Drain the onion and in a medium baking dish (9 x 13 is fine), toss the onion, cabbage, and peaches with half of the mustard mixture. Spread the cabbage mixture out evenly in the pan and top with both chicken breasts. Drizzle the remaining mustard mixture over the chicken to coat.

Bake for 35 minutes, or until the chicken is cooked through, rotating half way through. Divide between two plates and garnish with minced tarragon. Enjoy!

* Serve with a side of brown rice, simple salad or roasted asparagus.


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