NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 head Green cabbage

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the cabbage into thick wedges, keeping the core intact so they hold together during roasting.

• 3

  Place the cabbage wedges on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 4

  Roast the cabbage for 20 to 25 minutes, flipping halfway through, until the edges are deeply browned and caramelized.

• 5

  While the cabbage roasts, season the chicken breast with the dried oregano and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 7

  In a small bowl, whisk together the lemon juice, minced garlic, and finely chopped fresh parsley to create the dressing.

• 8

  Allow the chicken to rest for 3 minutes before slicing it into strips.

• 9

  Arrange the roasted cabbage and sliced chicken on a plate and finish by drizzling the lemon-herb dressing over the entire dish.