Tag Archives: green beans

{Whole30} Day 29

{Recipe} Baked Chicken Thighs in Marinara with Cabbage Noodles
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I’m just going to talk about my dinner today, because I am pretty darn excited about it. It was one of those, “crap! what do i make for dinner?!” meals, and I threw it all together without much thought. And it actually turned out! It was so simple and tasty, that I thought it was worth sharing. I even took a few (iPhone) pics along the way; I guess I just had a *feeling* that it might turn out!

I threw some boneless skinless chicken thighs in an 8×8 dish (use whatever size dish you need to have it be “full” of chicken. Or use as much chicken as you need to fill your dish?!?)

Moving on!

I had a few fresh herbs, and decided to go with thyme….so I threw a few sprigs of thyme on top, and then some crushed garlic cloves. (I prefer to keep the sprigs whole, rather than taking the “thyme” (!) to pull of each little leaf and chop it up. This way, you still get the flavor imparted into the dish, and just pull the sprigs out when it’s done cooking!)
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Next, I very carefully opened a jar of organic, (no sugar) marinara sauce. And poured it on top. It was hard work, but someone had to do it.
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Then I covered the dish with foil, and baked at 375 while I took a walk with the kids to get eggs from the neighbor’s house….in other words, 30 minutes or so. When I got home I checked it and decided it could go a bit longer. Plus, I wanted to roast some green beans at a high temp in the over (425), so I just went ahead and cranked it up so that I could cook the green beans in there at the same time. I also noticed that it was way more liquid-y than I was expecting, so at this point I removed the foil covering from the dish.

I only had frozen green beans to use as my veggie side, which I think worked well for the way I prepared them. I opened the plastic bag, and filled it with warm water to defrost the green beans. Drain, and repeat once. Now they’re defrosted! I patted away the moisture with some paper towels, since things tend to roast best when they aren’t sopping wet.

Next, throw your green beans on a pan, drizzle with olive oil, nutritional yeast, and salt. Then place in the oven so they can roast at 425 for around 20 minutes. (Meanwhile, your chicken is still baking away). If you have the chance, pull them out once to flip them around with a spatula.

I also had some cabbage wedges roasting away in my toaster over. Drizzled with olive oil and salt and pepper, cooked at 425 for 20 min. Hey, I never said this was a one pot meal!

The chicken turned out nice and saucy and tender.
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And the green beans were roasted just the way I like em.
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To plate it up, I had my wedge of cabbage, with chicken on top, and sauce over it all. And then the green beans on the side.
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After I took this photo and started eating, I did end up adding much more sauce to my plate.

This is what I love about Whole30! I never would have came up with this meal without it. I maybe would have thought of the chicken idea. But I would have served it with rice or potatoes or something. Instead, after I thought of the chicken idea, I was thinking to myself…what would be good underneath saucy chicken to soak it up? Noodles? Then I remembered seeing something weird on instagram under the #whole30 hashtag. Someone was talking about boiling a whole cabbage, and as it cooks, the leaves come off. You pull the leaves out as they start floating to the top, and then shred up all the cooked cabbage leaves. She was saying she then just keeps it in the fridge and uses them as “noodles”, and that they’re really versatile. So, that’s kind of what I was trying to replicate with the roasted wedges of cabbage (I didn’t want to take the time or mess with boiling a whole cabbage). And it worked! The outer edges were crispy, but the inner parts were soft and the perfect texture to eat with saucy chicken.

Enjoy! And let me know what you think!

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