One Pan Chicken and Cabbage

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1½ lbs boneless skinless chicken thighs

salt, onion powder, garlic powder + paprika

3 tbs olive oil

1 medium onion (diced)

4 cloves garlic (minced)

2 tbs tomato paste

1 medium head green cabbage (sliced thin)

2 medium carrots (coarsely grated)

1½ cups low sodium chicken broth

2 tsp paprika

salt and pepper (to taste)

garnish: fresh parsley

Directions

Cut your chicken into small pieces. Season them generously with salt, onion powder and garlic powder.

In a large deep skillet, heat the oil. Once hot, add in the chicken and cook for 6 minutes - or until browned on both sides. Next add in the onion and saute for 2 minutes. Stir in the garlic for 30 seconds and then the tomato paste too.

Next mix in the cabbage shreds for a minute or two until coated and slightly wilted down, then mix in the carrot shreds and then finally add in the broth and seasonings. Bring to a simmer and lower the heat to continue the simmer cook, stirring occasionaly, for about 10-15 minutes or until the liquid has evaporated. Top with parsley and enjoy!

Nutrition

• Calories: 401 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.03 g
• Cholesterol: 162 mg
• Sodium: 305 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 39 g