5 from 12 votes
Creamy Sun-Dried Tomato Chicken and Cabbage
Creamy Sun-Dried Tomato Chicken and Cabbage features chicken thighs cooked with cabbage in a rich coconut milk sauce infused with sun-dried tomatoes, paprika, garlic, and a touch of lemon zest. This savory dish offers a combination of tender meat, wilted cabbage, and a fragrant, creamy sauce stirred with baby spinach. It's a hearty, flavorful one-pot meal that blends creamy and tangy elements.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Servings
Calories:
652 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 652
% 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.