Name: Pan-seared chicken with sautéed cabbage
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 11 oz green cabbage, thinly sliced; 1 1/2 medium carrots, grated; 2 cloves garlic, minced; 1 tbsp apple cider vinegar; 2 tbsp water

Nutrition

Per serving

458 calories

Protein: 43g; 37% of calories
Carbs: 33g; 29% of calories
Fat: 17g; 34% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 5 min

Place the chicken breast between two pieces of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even 3/4 inch thickness. Season both sides with half the salt and half the pepper.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes before slicing.
In the same skillet, add the remaining oil, cabbage, and carrots. Sauté over medium heat for 7 to 8 minutes, stirring often, until the cabbage is wilted and has browned edges. If the pan looks dry, add the water to scrape up any browned bits from the chicken.
Stir in the minced garlic and cook for 30 seconds. Add the apple cider vinegar and the remaining salt and pepper. Toss well to combine and serve the cabbage alongside the sliced chicken.

Nutrition

Ingredients

Instructions

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