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Servings: 1, Prep Time: 10 min, Cook Time: 20 min
Ingredients
- 6 oz (168 g) skinless chicken breast
- 2 1/2 cups, chopped (222.5 g) green cabbage
- 1 onion (110 g), yellow onions
- 1 tbsp, minced (8.5 g) garlic
- 1 tsp (2.1 g) dill seed
- 1 tsp (2.1 g) paprika
- 1 tbsp (14 g) avocado oil (divided)
- 1 dash (1 g) Himalayan pink salt (to taste)
- 1 dash (0.1 g) black pepper (to taste)
- 1/4 cup (46.25 g) white rice (uncooked)
Directions
- Cook the rice according to package directions.
- Cut chicken breast into thin strips, season with salt and pepper, and set aside.
- Chop cabbage, dice onions, and mince garlic.
- Heat half of the avocado oil in a large pan over medium heat. Sauté chicken until cooked through, about 8-10 minutes. Remove chicken and set aside.
- In the same pan, add remaining avocado oil. Sauté onions, garlic, and cabbage until onions are translucent and cabbage softens.
- Add dill seeds and paprika to the pan with cabbage. Cover and cook for 5 minutes, then uncover and cook for another 10 minutes until cabbage is tender.
- Return cooked chicken to the pan with cabbage. Stir together until heated through.
- Serve chicken and cabbage mixture warm over rice.
Nutrition Info
Calories: 602, Fat: 18g, Carbs: 65g, Protein: 48g, Fiber: 11g
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