This savory and healthy dish combines tender chicken breast with the crunch of cabbage, garlic, and a blend of seasonings. It’s the perfect quick meal for lunch or dinner, offering a wholesome balance of protein and vegetables in every bite.
Ingredients
2 chicken breasts, boneless and skinless, cut into bite-sized pieces
4 cups cabbage, shredded
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced
1 tablespoon soy sauce (or coconut aminos for gluten-free)
1/2 teaspoon salt
1 teaspoon ground paprika
1/4 teaspoon black pepper
1 tablespoon lemon juice (optional)
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and fully cooked through.
Add the chopped onion, garlic, and bell pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Add the shredded cabbage to the pan and stir well to combine. Sauté for about 5-7 minutes until the cabbage begins to soften but still retains some crunch.
Stir in the soy sauce (or coconut aminos), paprika, salt, and black pepper. Cook for an additional 3-4 minutes until everything is well mixed and heated through.
If desired, drizzle with lemon juice for an added burst of flavor and garnish with fresh parsley before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Variations
For a different twist, try adding other vegetables like carrots, zucchini, or mushrooms to the sauté.
If you prefer a spicier kick, you can sprinkle in some red pepper flakes or add a dash of hot sauce to the pan.
For a more filling meal, serve the cabbage sauté with a side of quinoa, brown rice, or cauliflower rice.
Storage/Reheating
This dish can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend using a skillet over medium heat for a few minutes, stirring occasionally, until warmed through. Alternatively, you can microwave it in short bursts, stirring in between, to avoid overcooking the chicken or cabbage.
FAQs
How can I make this recipe gluten-free?
Simply swap out the soy sauce for coconut aminos, which is a gluten-free alternative. The rest of the ingredients are naturally gluten-free!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor to the dish. Just be sure to cook them thoroughly and adjust the cooking time as needed.
How can I make this recipe spicier?
To add some heat, I like to toss in a pinch of red pepper flakes or even a bit of hot sauce when adding the soy sauce and seasoning. You can also try adding sliced fresh chili peppers for an extra kick.
Can I prepare this recipe ahead of time?
Yes, this dish is great for meal prep. You can cook it ahead of time and store it in the fridge for up to 3 days. Reheat it before serving, and it will taste just as good!
Can I use a different type of oil?
Yes, you can use any cooking oil of your choice. I often use avocado oil or coconut oil for a different flavor profile. Both options are great for sautéing.
Conclusion
This Cabbage Sautéed with Chicken recipe is one of those meals that’s both easy to make and packed with delicious, healthy ingredients. It’s light yet filling and can be easily customized to suit your preferences. Whether you’re cooking for yourself or for a family, this dish will quickly become a go-to for a satisfying, wholesome meal. Enjoy!
Recipe:
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Cabbage Sautéed with Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A savory and healthy dish combining tender chicken breast with cabbage, garlic, and a blend of seasonings. Perfect for a quick and wholesome meal.
Ingredients
2 chicken breasts, boneless and skinless, cut into bite-sized pieces
4 cups cabbage, shredded
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 bell pepper, sliced
1 tablespoon soy sauce (or coconut aminos for gluten-free)
1 teaspoon ground paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and fully cooked through.
- Add the chopped onion, garlic, and bell pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.
- Add the shredded cabbage to the pan and stir well to combine. Sauté for about 5-7 minutes until the cabbage begins to soften but still retains some crunch.
- Stir in the soy sauce (or coconut aminos), paprika, salt, and black pepper. Cook for an additional 3-4 minutes until everything is well mixed and heated through.
- If desired, drizzle with lemon juice for an added burst of flavor and garnish with fresh parsley before serving.
Notes
For a gluten-free version, substitute soy sauce with coconut aminos.
Add other vegetables like carrots, zucchini, or mushrooms for variation.
Serve with a side of quinoa, brown rice, or cauliflower rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
