Are you ready to make a super flavorful, quick, and healthy chicken and cabbage dinner? Cook this Chicken and Roasted Cabbage tonight!
Before you switch to another chicken recipe because you “don’t like cabbage”, give this one a try. Roasting cabbage transforms into a soft, sweet vegetable that adds so much depth to this easy dinner.
What kind of cabbage do you use
- Green Cabbage is the most common variety and the best to use in this recipe. Choose a head that feels heavy and has pale green leaves
Let’s start at the beginning-how to cut up a cabbage
- Wash the head of cabbage under cold running water
- Remove the outer leaves that look wilted or damaged
- Cut it into quarters
- Cut out the core
- Lay the flat side down on the cutting board and cut into 1/2-inch slices
What you need for this recipe
- Olive Oil or other neutral oil
- Chicken I like chicken thighs that have more flavor, chicken breast works well. You can also substitute beef or pork
- Seasonings to season the chicken I use onion and garlic powder, paprika and salt. If you want it a bit spicier, add some cayenne, red pepper flakes or Aleppo Pepper
- Yellow Onion and Garlic
- Green Cabbage
- Chicken Broth
- Tomato Paste You only need 2 tablespoons, look for Tomato Paste in a tube in the canned veggie aisle
Preheat the oven and roast the cabbage
- Preheat oven to 450°F
- Put the sliced cabbage on a baking sheet pan and drizzle about 2-3 tablespoons olive oil over all. sprinkle with salt and pepper and toss to coat the cabbage with the olive oil
- Roast for about 15-20 minutes until the cabbage is soft and browned on the edges
While the cabbage is roasting, prepare the chicken
- Slice the chicken into pieces about 1 1/2-inches
- Dice the onion
- Mince the garlic
- Peel and slice the carrots into coins
- Heat a medium skillet over medium-high heat, add 1-2 tablespoons olive oil then add the chicken and cook, stirring occationally until browned
- Add the onion and continue stirring. When the onion is translucent, add the garlic, stirring for 30 seconds
- Add 2 tablespoons tomato paste and stir to combine
- Add the chicken broth and bring to a boil, then reduce the heat to simmer
- When the cabbage has roasted, add it to the chicken and toss to combine
Chicken and Roasted Cabbage
Easy, delicious and healthy chicken and cabbage
Ingredients
- 1 ½ pounds chicken thighs, boneless and skinless cut into 1-inch pieces
- 1 teaspoon Kosher salt
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 2 tablespoons Tomato Paste
- ¼ cup Extra virgin olive oil, divided
- ½ Head, green cabbage core removed, sliced thin
- 2 medium Carrots peeled and sliced into coins
- 1½ cups Chicken Broth
Instructions
To roast the cabbage
- Preheat oven to 425℉
- Cut the cabbage in half, reserving one half for another recipe. Cut remaining half in half and remove the core. Slice each half into ¼-inch strips and place them on a baking sheet. Drizzle about 2-3 tablespoons olive oil over the strips and toss to coat the strips evenly. Sprinkle with salt and pepper.Roast for about 15-20 minutes, tossing halfway through. Remove from oven when cabbage is soft and has browned edges.
To make the chicken
- While the cabbage is roasting, season the chicken with the onion powder, garlic powder, paprika and salt. Let chicken sit for 10 minutes.In a large skillet on medium high heat, add 2 tablespoons olive oil and cook the chicken pieces until they are browned and cooked through, about 10 minutes.
- Add the chopped onion and carrots, and cook until the onions are translucent and the carrots are soft. Add the garlic and cook for 30 seconds, then add the tomato paste and stir to combine.
- Add the chicken broth and let it simmer until the chicken broth has reduced by half. Taste for seasoning
- Stir in the roasted cabbage and serve
Tried this recipe?Let us know how it was!
