Pumpkin Seed-Crusted Chicken with Roasted Apple Slaw – The Easy Fall Dinner You’ll Want on Repeat
Crispy pumpkin seed-crusted chicken breasts served over a colorful roasted apple and cabbage slaw, tossed in a creamy poppyseed dressing. High in protein, gluten-free, and perfect for a cozy fall dinner.
Servings 4
Ingredients
For the Chicken
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Raw Pumpkin Seeds (Pepitas), Crushed
- 2 Tbl Dijon Mustard
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- Salt/Pepper to Taste
- Olive Oil Spray
For the Roasted Apple Slaw
- 4 Medium Apples, Cored and Sliced
- 4 Cups Shredded Green Cabbage
- 2 Cups Shredded Purple Cabbage
- 2 Cups Shredded Carrots
- Olive Oil Spray
- Salt/Pepper to Taste
Creamy Poppyseed Dressing
- 1 Cup Fat Free Plain Greek Yogurt
- 2 Tbl Apple Cider Vinegar
- 2 Tbl Honey Substitute
- 2 Tsp Poppy Seeds
- Salt/Pepper to Taste
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Prep Chicken: Pat chicken breasts dry and season with salt and pepper. Brush each piece with Dijon mustard. Press crushed pumpkin seeds onto the chicken to coat completely.
- Roast Chicken: Place coated chicken on one prepared baking sheet. Lightly spray with olive oil. Bake for 25–30 minutes, or until internal temp reaches 165°F and crust is golden.
- Roast Apples: On the second baking sheet, toss apple slices with olive oil spray, salt, and pepper. Roast at 400°F for 15–20 minutes until tender and slightly caramelized.
- Make Slaw: In a large bowl, combine green cabbage, purple cabbage, carrots, and roasted apple slices.
- Make Dressing: In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey substitute, poppy seeds, and salt and pepper.
- Assemble: Drizzle dressing over slaw and toss to coat. Slice baked chicken and serve over the slaw. Garnish with extra seeds or a drizzle of dressing if desired.
- This makes 4 servings. On WW, each serving is 6 Points. Enjoy!