When it comes to light yet delicious summer meals, this Apple Cider Baked Chicken and Cabbage is a total win. This easy sheet pan dinner turns basic ingredients—like cabbage, apples, and chicken—into a colorful, sweet-savory meal that feels anything but ordinary. Just 10 minutes of prep, and it’s a Zero-Point recipe!
The apple cider vinegar and rosemary add a fresh, zippy flavor, while the apples and cabbage soak up the juices for maximum flavor. It’s bright, satisfying, and made for lazy-day dinners with zero fuss. If you love this dish, don’t miss our other Weight Watchers dinner recipes!
Recipe Overview
- Serving Size: 450 g
- Number of Servings: 4
- Time to Cook: 45 minutes
- ZERO WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Apple Cider Baked Chicken and Cabbage
- 3 bone-in, skinless chicken breasts (about 800 g. total)
- ½ medium red cabbage, cut into 1″ wedges (4 cups/400g)
- 2 firm apples (Granny Smith), cored and sliced (2 cups/300g)
- Sauce & seasoning:
- ¼ cup apple cider vinegar (60ml)
- 2 tbsp mustard (30g)
- 3 cloves garlic, crushed
- 1 tbsp fresh rosemary, finely chopped (3g)
- 1 tsp salt (5g)
- ½ tsp black pepper (1g)
- 1 tsp olive oil
Instructions for Making Apple Cider Baked Chicken and Cabbage
- Pat chicken dry with paper towels. In a small bowl, mix the mustard, crushed garlic, rosemary, apple cider vinegar, olive oil, salt, and pepper.
- Rub this mixture evenly over all chicken pieces.
- Layer the pan: In a 9×13″ (23x33cm) baking dish, arrange cabbage wedges in a single layer. Scatter apple slices evenly over cabbage.
- Bake covered: Place chicken on top of vegetables. Drizzle the remaining marinade over the vegetables.
- Cover tightly with foil. Bake at 375°F (190°C) for 30 minutes – this steams the chicken gently.
- Crisp the top: Remove foil and bake 10 more minutes until chicken reaches 165°F (74°C) at the thickest part near the bone.
- Rest: Let stand for 5 minutes before serving. The cabbage will be tender but retain some bite.
Tips and Tricks Section for Making Apple Cider Baked Chicken and Cabbage
From a preparation standpoint, this recipe is wonderfully simple – just toss everything in one pan and bake. Here are my key tips for best results:
- Preheat your oven while gathering ingredients to save time.
- Aluminum foil is non-negotiable here. If unavailable, use a covered baking dish. Bake covered for the first 30 minutes, then uncovered for the final 15 minutes to allow browning.
- Mustard and paprika add both flavor and color to the chicken.
- Place chopped cabbage at the bottom of the baking dish to ensure proper cooking. If placed on top, it will dry out and develop an unpleasant texture.
- For extra flavor, toss the cabbage with 1 tsp oil and a pinch of salt before layering
- Short on time? Use thinner chicken breast cutlets and par-cook the cabbage pieces before adding them to the pan
Related Recipes
Tarragon Chicken with Asparagus
Apple Cider Baked Chicken
A quick and easy one-pan Weight Watchers dinner.
Ingredients
- 3 bone-in, skinless chicken breasts (about 800 g. total)
- ½ medium red cabbage, cut into 1″ wedges (4 cups/400g)
- 2 firm apples, Granny Smith, cored and sliced (2 cups/300g)
- Sauce & seasoning:
- ¼ cup apple cider vinegar, 60ml
- 2 tbsp mustard, 30g
- 3 garlic cloves, crushed
- 1 tbsp fresh rosemary, finely chopped (3g)
- 1 tsp salt, 5g
- ½ tsp black pepper, 1g
- 1 tsp olive oil
Instructions
- Pat chicken dry with paper towels. In a small bowl, mix mustard, crushed garlic, rosemary, apple cider vinegar, olive oil, salt, and pepper.
- Rub this mixture evenly over all chicken pieces.
- Layer the pan: In a 9×13″ (23x33cm) baking dish, arrange cabbage wedges in a single layer. Scatter apple slices evenly over cabbage.
- Bake covered: Place chicken on top of vegetables. Drizzle the remaining marinade over the vegetables.
- Cover tightly with foil. Bake at 375°F (190°C) for 30 minutes – this steams the chicken gently.
- Crisp the top: Remove foil and bake 10 more minutes until chicken reaches 165°F (74°C) at the thickest part near the bone.
- Rest: Let stand for 5 minutes before serving. The cabbage will be tender but retain some bite.
Notes
This is a Zero Point recipe!
Nutrition
Serving: 449gCalories: 356kcalCarbohydrates: 25gProtein: 48gFat: 7.2gSaturated Fat: 1.4gCholesterol: 149mgSodium: 786mgPotassium: 1090mgFiber: 5.6gSugar: 16gCalcium: 84mgIron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
