NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup green cabbage

1 tbsp olive oil

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the green cabbage into thick wedges or 1-inch thick rounds and place them on the prepared baking sheet.

• 3

  Drizzle the cabbage with 1 tablespoon of olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  While the cabbage roasts, season the chicken breast on both sides with the dried oregano, dried thyme, remaining sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat.

• 7

  Add the chicken breast to the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the last minute of cooking, add the minced garlic to the skillet and sauté until fragrant, being careful not to burn it.

• 9

  Remove the skillet from the heat and immediately pour the lemon juice and lemon zest over the chicken to deglaze the pan.

• 10

  Serve the pan-seared chicken alongside the roasted cabbage wedges, spooning any remaining lemon-garlic pan juices over the top.