Baked Chicken with Anchovy Pumpkin Seed Crust and Cabbage Salad


  • 4 boneless, skinless chicken thighs
  • 3 tablespoons Italian salad dressing
  • 3 tablespoons pumpkin seeds
  • 1 1/2 tablespoons extra virgin olive oil

  • 2 anchovy fillets, packed in oil, finely chopped

  • 3 tablespoons red bell peppers, diced

  • 3 cups shredded cabbage (coleslaw mix)

  • 3 tablespoons tomato paste

  • 3/4 teaspoon garlic powder

  • 3/4 teaspoon salt

  • 3/4 teaspoon black pepper

  • 1/4 teaspoon crushed red pepper (adjust to taste)

For the Chicken:

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the Italian salad dressing with garlic powder, salt, black pepper, and crushed red pepper.
  3. Place the chicken thighs in a baking dish and pour the dressing mixture over them, ensuring they’re well coated. Marinate for at least 30 minutes in the fridge.
  4. In a food processor, combine the pumpkin seeds, chopped anchovy fillets, and a tablespoon of olive oil. Pulse until you get a coarse paste.
  5. Spread the pumpkin seed and anchovy mixture over the marinated chicken thighs, pressing gently to adhere.
  6. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.

For the Cabbage Salad:

  1. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced red bell peppers and cook for 23 minutes until they begin to soften.
  3. Stir in the shredded cabbage and cook for another 34 minutes until the cabbage is slightly wilted but still crunchy.
  4. Add the tomato paste to the skillet and stir well to combine, cooking for an additional 23 minutes until everything is heated through.
  5. Season the cabbage salad with salt and pepper to taste.

Serve the baked chicken thighs with the warm cabbage salad on the side. Enjoy your healthy and delicious meal!

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