Creamy Sun-Dried Tomato Chicken and Cabbage
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 Servings
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Calories
652 kcal
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Course
Main Course
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Cuisine
American
Creamy Sun-Dried Tomato Chicken and Cabbage
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This easy chicken and cabbage recipe features a creamy sun-dried tomato sauce and spinach. This hearty dinner recipe is flavorful, easy to prepare, and easy to customize.
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Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion finely chopped
- 1.25 to 1.5 lbs chicken thighs chopped into bite sizes*
- 1 large head cabbage cut into thin slices
- 4 cloves garlic
- 1 (14-oz) can full-fat coconut milk
- 1 tsp paprika
- ¼ tsp red pepper flakes optional
- 1 (8.5-oz) jar sun-dried tomatoes, drained
- 1 Tbsp gluten-free all-purpose flour or regular all-purpose flour
- 1 tsp fresh lemon zest
- 5 ounces baby spinach
- 1 tsp sea salt
- ¼ tsp black pepper
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Instructions
- Heat the oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Add the onion and sauté, stirring occasionally, until it begins to brown, about 5 minutes.
- Transfer the chopped chicken to the skillet and arrange it in an even layer. Cook for a few minutes, untouched, then give it a big stir.
- Add the sliced raw cabbage, garlic, can of coconut milk, paprika, red pepper flakes, and sun-dried tomatoes to the pot. The pot will be very full and difficult to stir at first. This improves over time as the meal cooks. Cover the pot and bring to a full boil.
- Cook, stirring occasionally, until the cabbage has wilted to a tender texture, about 10-12 minutes.
- Stir in the gluten-free all-purpose flour, followed by the lemon zest and baby spinach. Cover the pot again and cook until the spinach has wilted, about 2 to 3 minutes. Taste the chicken and cabbage for flavor and add sea salt and black pepper to your personal taste. Serve in bowls and enjoy!
Notes
- *I recommend sticking with chicken thighs if you prefer tender chicken. Boneless chicken breasts are the best option if you’re looking to lower calories. Use one to two packages of chicken, depending on how much protein you are going for per serving.
- *I recommend sticking with chicken thighs if you prefer tender chicken. Boneless chicken breasts are the best option if you’re looking to lower calories. Use one to two packages of chicken, depending on how much protein you are going for per serving.
- I used 1.3 lbs of chicken in this recipe, which is what the nutrition facts are based on below.
- I used 1.3 lbs of chicken in this recipe, which is what the nutrition facts are based on below.
Nutrition Information
Show Details
Serving
1Serving (of 4)
Calories
652kcal
(33%)
Carbohydrates
36g
(12%)
Protein
43g
(86%)
Fat
38g
(58%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
110mg
(37%)
Sodium
941mg
(39%)
Potassium
1576mg
(45%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 652kcal | 33% |
| Carbohydrates | 36g | 12% |
| Protein | 43g | 86% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 941mg | 39% |
| Potassium | 1576mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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