YOUR SOLIN GENERATED RECIPE
Creamy Cabbage and Carrot Medley
Sautéed chicken breast and crisp shredded vegetables are folded into a velvety yogurt-based sauce, creating a luscious texture that satisfies without any heavy cream.
INGREDIENTS
3 oz chicken breast
2 cup green cabbage
1 cup carrots
0.5 cup 0% Greek yogurt
1 tsp olive oil
1 clove garlic
1 tbsp apple cider vinegar
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp onion powder
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces and finely shred the green cabbage and carrots.
Heat the olive oil in a large non-stick skillet over medium-high heat and add the chicken, cooking until golden brown and fully cooked through.
Add the minced garlic, shredded cabbage, and carrots to the skillet, sautéing for 5 to 7 minutes until the vegetables are tender-crisp.
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, onion powder, sea salt, and black pepper until smooth.
Remove the skillet from the heat and stir in the yogurt mixture until the chicken and vegetables are thoroughly coated in the creamy sauce.