NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp extra virgin olive oil

2 cups green cabbage

2 cloves garlic

1 tbsp fresh rosemary

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel, then rub with 0.5 tablespoon of olive oil, chopped rosemary, sea salt, and black pepper.

• 3

  Place the chicken on the baking sheet and roast for 20-22 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, thinly shred the green cabbage and mince the garlic cloves.

• 5

  Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat, then add the garlic and sauté for 1 minute until fragrant.

• 6

  Add the shredded cabbage to the skillet and sauté for 5-7 minutes, stirring occasionally until the edges are golden and the texture is tender-crisp.

• 7

  Remove the chicken from the oven and let it rest for 5 minutes before slicing into thick medallions.

• 8

  Plate the chicken over the warm sautéed cabbage and finish with a bright squeeze of fresh lemon juice over the entire dish.