Chicken cabbage skillet
Chicken Cabbage Skillet is a savory one-pan dish featuring tender chicken breasts, cabbage, and peppers in a tangy tomato-mustard sauce served over rice. This quick and nutritious meal is perfect for busy weeknights.
Cook time 25 min
Prep time 10 min
Ingredients:
2/3 cup white rice6 oz chicken breasts
4 cups cabbage
1/2 onion
2 oz red peppers
4 tbsp canned tomato paste
1/2 cup water
2 tbsp mustard
2 dash black pepper
1 tsp garlic powder
1 tsp dried oregano
1 tbsp vinegar
Chicken Cabbage Skillet is a delicious and easy-to-make dish that combines tender chicken breasts with flavorful vegetables, all cooked in a skillet. This recipe is perfect for busy weeknights when you want a nutritious, low-effort meal. With ingredients like cabbage, peppers, onions, and a savory tomato-mustard sauce, this dish is sure to become a family favorite.
Instructions:
- Cook the white rice according to the package instructions. Once cooked, set it aside.
- Cut the chicken breasts into bite-sized pieces.
- Shred the cabbage.
- Finely chop the onion.
- Chop the yellow or green peppers.
- In a large skillet over medium heat, add a little oil (optional, for sautéing).
- Add the chicken pieces to the skillet and cook until they are no longer pink inside, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onion and peppers. Sauté for about 3-4 minutes until they start to soften.
- Add the shredded cabbage to the skillet and continue to cook for another 4-5 minutes until the cabbage starts to soften.
- Return the cooked chicken to the skillet.
- Add the tomato paste, water, mustard, black pepper, garlic powder, and dried oregano. Stir well to combine.
- Pour in the vinegar and mix everything thoroughly.
- Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, allowing the flavors to meld together.
- Once everything is well combined and heated through, spoon the mixture over the cooked rice.
- Serve hot and enjoy your Chicken Cabbage Skillet!
Creating this Chicken Cabbage Skillet is a simple and rewarding process. With a balance of proteins, vegetables, and grains, it makes for a hearty and healthy meal. The combination of spices and the tomato-mustard sauce add a richness that ties all the ingredients together. Enjoy this recipe as a quick, weeknight dinner that doesn't skimp on flavor or nutrition.
Chicken cabbage skillet FAQ:
You can use any long-grain white rice, such as basmati or jasmine. Ensure you adjust the cooking times according to the package instructions if using a different type of rice.
The chicken is fully cooked when it is no longer pink inside and reaches an internal temperature of 165°F (75°C). Cut a piece to check if it is opaque and white throughout.
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can substitute cabbage with other leafy greens like kale or Swiss chard, but keep in mind that cooking times may vary slightly depending on the green used.
If you don't have tomato paste, you can use an equal amount of canned diced tomatoes or crushed tomatoes, though this may slightly alter the consistency of the dish.
Cooking Tips:
- Cut the chicken breasts into even pieces to ensure they cook uniformly.
- If you prefer a bit more spice, consider adding a pinch of red pepper flakes to the skillet.
- For a richer flavor, you can use chicken broth instead of water.
- Pre-cook the white rice for a quicker meal preparation time.
- Feel free to use any color of bell peppers based on your taste preference.
- Add a squeeze of fresh lemon juice at the end of cooking to brighten the flavors.
- Use a large enough skillet to avoid overcrowding the ingredients, which ensures even cooking.
Nutrition Facts
2 ServingsCalories 430kcal
Protein 27g
Carbohydrates 70g
Fiber 8g
Sugar 11g
Fat 3.55g
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