Chicken and Cabbage Sauté

Name: Chicken and Cabbage Sauté
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 0.5 yellow onion (thinly sliced); 1 red bell pepper (thinly sliced); 2 clove garlic (minced); 0.5 head green cabbage (thinly shredded); 0.25 cup vegetable broth (salt-free); 1 tablespoon white vinegar; 1 cup brown rice (uncooked); 0.25 teaspoon black pepper

A light and savory sauté featuring lean chicken breast, crunchy green cabbage, and sweet bell peppers, seasoned with garlic and a touch of white vinegar, served with wholesome brown rice.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Chinese
Difficulty: Easy
Cost: $4.85/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Sodium
Low-Sugar
Halal
Kosher

Ingredients

1 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
0.5 yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
2 clove garlic (minced)
0.5 head green cabbage (thinly shredded)
0.25 cup vegetable broth (salt-free)
1 tablespoon white vinegar
1 cup brown rice (uncooked)
0.25 teaspoon black pepper

Instructions

Cook the brown rice according to package directions, using water or salt-free broth. Set aside when cooked.
Cut the chicken breast into thin strips. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 5-7 minutes until cooked through and lightly browned. Remove chicken and set aside.
Add the sliced yellow onion and red bell pepper to the same skillet, cooking for 3-5 minutes until slightly softened. Stir in the minced garlic and shredded green cabbage, continuing to sauté for another 3-4 minutes until cabbage is tender-crisp.
Return the cooked chicken to the skillet. Pour in the salt-free vegetable broth and white vinegar. Bring to a quick simmer, tossing to combine. Season with black pepper.
Serve the chicken and cabbage sauté hot over portions of cooked brown rice. Divide into two portions for the week.

Notes

For best texture when reheating, store the sautéed chicken and cabbage separately from the brown rice if possible. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 580
Protein: 72 g
Carbohydrates: 53 g
Fat: 13.5 g
Fiber: 10 g
Sodium: 100 mg
Saturated Fat: 2.6 g
Sugar: 4.5 g
Cholesterol: 180 mg