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Sautéed Chicken And Cabbage

Sautéed Chicken And Cabbage

Along the lines of a stir-fry, our scrumptious, down-home version of sautéed chicken and cabbage has finally come about. We’ve created it with basic ingredients that we often have on hand, and we know you are likely to have too: chicken breast, cabbage, carrots, tomato puree, and chicken stock. One item to always stock in the Paleo fridge or freezer is bone broth – it is the very essence of our health and nutrition, and one thing we should not live without. Discover the benefits of homemade bone stock for yourself, if you haven’t already.

Chicken breast is lovely in certain dishes, provided it is not overcooked, and this is one where it really shines. It is particularly wonderful when topped with the most generous dollop of Paleo sour cream – this is more than just a hint! It is, however, one of the more expensive cuts of poultry, and if circumstances allow, you may choose to use chicken thighs instead, just make sure to adjust the cooking time accordingly. In this recipe, use proportions and your sense of aesthetics in choosing how much cabbage to add, and in deciding how thinly to slice it. Add as much paprika as you like, and perhaps toss in a hint of dried garlic powder too.

There is no possible way to go wrong with chicken and cabbage, which brings up another meal idea – grilled chicken breast served with coleslaw with apples and poppy seeds, simply delicious!

Sautéed Chicken And Cabbage Recipe

Serves: 4Prep: 20 minCook: 20 min
Notice

Protein: 27g / %

Carbs: 28g / %

Fat: 11g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 chicken breasts, skinless, boneless and sliced
  • 1 head of cabbage, shredded
  • 2 carrots, shredded
  • 3 tbsp. paprika
  • 3 tomatoes, pureed
  • 1 cup chicken stock
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Preparation

  1. Melt coconut oil in a skillet over medium-high heat.
  2. Cook the sliced chicken until browned on each side.
  3. When nearly cooked through, add the shredded cabbage and carrots to the skillet and cook, stirring, for 4 to 5 minutes.
  4. Pour in the pureed tomatoes, chicken stock, paprika, and season to taste.
  5. Give everything a good stir and bring to a boil.
  6. Lower the heat and let simmer for 10 to 12 minutes, making sure that the chicken is fully cooked.
  7. Remove from heat and serve warm.