Creamy Sun-Dried Tomato Chicken and Cabbage
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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
Description
This recipe starts by sautéing finely chopped yellow onion before adding bite-sized chicken thighs to brown in avocado oil. Thinly sliced cabbage, whole garlic cloves, creamy full-fat coconut milk, paprika, optional red pepper flakes, and drained sun-dried tomatoes are then added to build a robust base. The mixture is cooked until the cabbage softens, releasing moisture and blending with the coconut milk to form a rich, creamy sauce.
The addition of gluten-free all-purpose flour helps thicken the sauce slightly, while fresh lemon zest and baby spinach add brightness and slight bitterness to the dish. The result is a flavorful combination of tender chicken and cabbage enveloped in a slightly tangy, creamy sauce with the concentrated sweetness from sun-dried tomatoes and the warmth from paprika.
Serve this dish in bowls as a comforting main course. It pairs well with simple sides or can be eaten alone for a filling meal. The stew-like consistency and blend of tender ingredients suggest it is ideal for cooler days or when a satisfying, one-pot dinner is desired.
The recipe notes highlight that chicken thighs provide tenderness, though boneless chicken breasts can be used to reduce calories. The specified chicken quantity is about 1.3 pounds, matching nutrition information. This recipe allows flexibility depending on protein preference and portion size.
Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion finely chopped
- 1.25 to 1.5 lbs chicken thighs chopped into bite sizes*
- 1 large cabbage cut into thin slices, head
- 4 cloves garlic
- 1 (14-oz) can coconut milk full-fat
- 1 tsp paprika
- ¼ tsp red pepper flakes optional
- 1 (8.5-oz) jar sun-dried tomatoes drained
- 1 Tbsp all-purpose flour or regular all-purpose flour, gluten-free
- 1 tsp lemon zest fresh
- 5 ounces baby spinach
- 1 tsp salt sea salt
- ¼ tsp black pepper
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
- Chicken thighs provide a tender texture, but boneless chicken breasts can be substituted to lower calories.
- Adjust the quantity of chicken according to desired protein servings; about 1.3 lbs is used for the nutrition facts.
- The coconut milk and sun-dried tomatoes create a creamy and slightly tangy sauce that thickens during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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