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0 from 12 votes

Creamy Sun-Dried Tomato Chicken and Cabbage

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.

Prep Time
10 mins
Cook Time
10 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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Cook, stirring occasionally, until the cabbage has wilted to a tender texture, about 10-12 minutes.
  5. 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

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

% 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.