This tasty skillet meal will leave you feeling satisfied by its healthy dose of fat and protein and its big punch of flavor from fresh spices like cumin and oregano. Canned, fire-roasted tomatoes come in handy for slow-cooker dishes like this, so keep a few cans stocked in your pantry!
Prep Time: 5 minutes
Baking Time: 60 minutes
4 4-ounce bone-in/skin-on chicken thighs
3 tablespoons olive oil
1 cup chicken stock
1 cup canned, fire-roasted diced tomatoes
1 medium yellow onion, peeled & sliced
2 cups shredded green cabbage
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Preheat your oven to 350 degrees Fahrenheit.
Place all ingredients in a large mixing bowl and toss well with your hands or with a big spoon.
Pour into a cast-iron skillet and arrange each chicken thigh so that it is skin side up.
Bake in the oven until the chicken’s internal temperature reaches 165 degrees Fahrenheit, its skin is golden and the veggies are very soft.
Remove from the oven.
Serve between 4, storing any leftovers in an airtight container for up to 3 days.
Net Carbs: 7